Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup finely chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 2-3 tbsp milk; 1/2 tsp vanilla extract; 1/4 cup chopped pistachios for garnish

Highlighted under: Baking & Desserts

I absolutely love baking, and these Chocolate Pistachio Cupcakes are one of my all-time favorites. The combination of rich chocolate and crunchy pistachios creates a delightful treat that never fails to impress. I’ve experimented with different recipes, but this one stands out for its perfect balance of flavors and textures. The pistachios add a nutty crunch that complements the moist chocolate cake beautifully. Whether it's a family gathering or a special celebration, these cupcakes are sure to bring a smile to everyone’s face.

Created by

Perrie Lawson

Last updated on 2026-01-13T23:04:18.685Z

Each time I make these Chocolate Pistachio Cupcakes, I find myself enamored by how the richness of the chocolate mingles with the vibrant, salty crunch of the pistachios. It’s a flavor pairing that really elevates a classic cupcake.

One tip I’ve learned is to finely chop the pistachios and incorporate them into the batter as well as sprinkling them on top. This way, you get that pistachio goodness in every bite, making every cupcake an absolute treat!

        Why You'll Love These Cupcakes
        Decadent chocolate paired with the unique crunch of pistachios
Moist and fluffy texture that melts in your mouth
Perfect for any occasion, be it casual or festive

      

The Magic of Pistachios

Pistachios bring a unique flavor and texture that elevates these cupcakes beyond your standard chocolate treat. When finely chopped and mixed into the batter, they infuse the cake with a delightful crunch and a subtle nuttiness. Make sure to chop them to a size that complements the soft cake without overwhelming each bite. If you're in a pinch, walnuts or almonds can work as substitutes, though the flavor will differ slightly.

Additionally, you can enhance the pistachio flavor by incorporating pistachio extract into the batter—just a teaspoon can make a world of difference. This addition provides a deeper complexity to the chocolate, making each cupcake a luxurious experience. Don't forget to reserve some pistachios for the garnish; they provide not just flavor but also visual appeal, adding a pop of color against the chocolate frosting.

Achieving the Perfect Texture

The success of these cupcakes lies in the balance of moistness and fluffiness, which is achieved through proper mixing and ingredient ratios. It's essential to cream the butter and sugar thoroughly until it's light and airy; this step incorporates air into the mixture, contributing to a fluffy texture. Be careful not to over-mix once you add the dry ingredients, as this can lead to denser cupcakes. A light hand ensures that they stay soft and tender.

For the optimal cupcake height, fill each liner about two-thirds full. This allows room for the batter to rise without overflowing, ensuring a uniform shape. Keep an eye on them while baking; when they spring back lightly to touch and a toothpick inserted comes out clean, they're ready to be removed from the oven. This step is critical; overbaking can lead to dry cupcakes that don’t showcase their chocolate richness.

Ingredients

To make these delicious cupcakes, here’s what you will need:

For the Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup finely chopped pistachios

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
2-3 tbsp milk
1/2 tsp vanilla extract
1/4 cup chopped pistachios for garnish

Now that you have your ingredients ready, let’s move on to the preparation.

Instructions

Follow these steps to create your mouthwatering cupcakes:

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together. Gradually add the dry ingredients to the wet mixture, alternating with the milk until everything is well combined. Finally, fold in the chopped pistachios.

Bake the Cupcakes

Line a cupcake tray with paper liners. Fill each liner about 2/3 full with the batter. Bake in the preheated oven for 15 minutes or until a toothpick inserted comes out clean. Let them cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Make the Frosting

In a bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder, mixing well. Add milk and vanilla extract until you reach your desired frosting consistency.

Frost and Garnish

Once the cupcakes are completely cool, frost them generously with the chocolate frosting. Top each cupcake with additional chopped pistachios for a beautiful finishing touch.

Your Chocolate Pistachio Cupcakes are now ready to be enjoyed!

Pro Tips

For an extra touch, try adding a pinch of sea salt to the frosting to enhance the flavors.

Frosting Variations

While the chocolate frosting is a crowd-pleaser, you can customize it to suit your taste. For a richer flavor, consider adding espresso powder to the frosting, which enhances the chocolate notes without being overpowering. Just a teaspoon mixed in will do the trick. Another option is to introduce a hint of almond extract, which complements the pistachios beautifully and adds a layer of complexity.

For a lighter frosting, you could whip up a cream cheese frosting instead. Simply replace half of the butter with cream cheese for a tangy contrast to the sweetness. This version also pairs well with the nutty flavor of the cupcakes and gives a lovely silky texture that will melt in your mouth.

Storage and Make-Ahead Tips

If you're planning to make these cupcakes ahead of time, you can store them unfrosted for up to two days at room temperature in an airtight container. This keeps them fresh while allowing you to frost them just before serving. If frosted, the cupcakes can be stored in the refrigerator for 3-5 days, though they may lose some moisture over time, so they are best consumed fresh.

For longer storage, these cupcakes freeze exceptionally well. Wrap each unfrosted cupcake individually in plastic wrap, then place them in a freezer-safe container. They can last in the freezer for up to three months. When you're ready to enjoy them, simply thaw at room temperature for a couple of hours and frost them once soft. This method preserves their texture and flavor, making them perfect for impromptu treats.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking mix.

→ How can I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

→ Can I freeze the cupcakes?

Absolutely! Freeze the un-frosted cupcakes for up to 3 months. Frost them after thawing.

→ What can I substitute for pistachios?

You can use chopped walnuts or almonds if you prefer a different nut flavor.