Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup milk; 1 tsp vanilla extract; 1/2 cup toasted pistachios, chopped; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 2 tbsp milk; 1/4 cup pistachio cream; Chopped pistachios for garnish

Highlighted under: Sweet Craft

I absolutely love baking, and my Chocolate Pistachio Cupcakes never fail to impress! Every time I whip up this recipe, the aroma of rich chocolate and toasted pistachios fills my kitchen. It is the perfect combination of flavors and textures, offering a moist cupcake topped with a creamy frosting that has an unexpected kick of nuttiness. These cupcakes are not just a treat; they're an experience that I enjoy sharing with friends and family at gatherings or as a delightful weekday pick-me-up.

Created by

Daphne Collins

Last updated on 2026-01-13T23:13:18.377Z

During one of my recent baking adventures, I decided to combine two of my favorite ingredients: chocolate and pistachios. The rich, deep flavor of the chocolate pairs beautifully with the subtle nuttiness of the pistachios, creating a cupcake that is simply irresistible. After a few trials, I discovered that toasting the pistachios enhances their flavor, so that's now a must in my recipe!

I've made these cupcakes for birthdays, family gatherings, and even just for a cozy night in. Each bite delivers a moist, fluffy texture with an unforgettable frosting that captures the essence of both chocolate and pistachio. Every time I share them, I'm immediately asked for the recipe!

        Why You Will Love These Cupcakes
        Rich chocolate flavor paired with crunchy pistachios
Heavenly frosting that complements the cake perfectly
Great for any occasion, from casual to celebrations

      

The Role of Pistachios

Pistachios are more than just a crunchy topping for these cupcakes; they offer unique flavor and texture that perfectly balances the rich chocolate. Their slightly sweet and buttery flavor creates an unexpected contrast with the cocoa, enhancing the overall taste experience. It's essential to use unsalted, toasted pistachios for maximum crunch and depth of flavor. If you're in a pinch, unsweetened almond slices or hazelnuts can make a viable substitute, although the taste will shift slightly.

Incorporating chopped pistachios into the batter adds a delightful bite and helps keep the cupcakes moist. The nuts also give the cupcakes a beautiful green speckle, making them visually appealing. Be careful not to overmix the batter after adding the pistachios; gentle folding is key to maintaining the light texture and adding the pistachio flavor without dense clumps.

Perfecting the Frosting

The frosting is where this recipe truly shines, marrying the chocolate and pistachio flavors beautifully. Using softened butter is critical for achieving a creamy, spreadable consistency. I recommend letting the butter sit at room temperature for about 30 minutes before beating to make sure it blends smoothly with the sugar and cocoa. If your frosting feels too thick, a tiny bit of additional milk can help reach the desired consistency without sacrificing the rich flavor.

For a pop of color and flavor in the frosting, consider adding some finely ground pistachio nuts to the mix. This will increase the nuttiness and create a compelling texture. If you're looking to adjust the sweetness, feel free to decrease the powdered sugar slightly—just be aware that it may alter the frosting's stability, especially in warmer conditions.

Storage and Serving Tips

These cupcakes store remarkably well. Once frosted, they can be kept in an airtight container at room temperature for up to three days. If you need to store them longer, consider freezing before frosting. When frozen, place the cupcakes in a single layer in an airtight container. They will last for up to two months; just allow them to thaw completely before adding the pistachio cream frosting for the best flavor and texture.

For serving, these cupcakes are versatile enough for any occasion. Consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. If you're entertaining, they also make an excellent addition to a dessert table, showcasing their unique flavors and inviting presentation with the beautiful contrast of chocolate and green pistachios.

Ingredients

For the cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
1/2 cup toasted pistachios, chopped

For the frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
2 tbsp milk
1/4 cup pistachio cream
Chopped pistachios for garnish

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until smooth.

Mix Together

Pour the wet ingredients into the dry ingredients and mix just until combined. Gently fold in the chopped pistachios.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool

Let the cupcakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a large bowl, beat the softened butter until creamy, then gradually mix in the powdered sugar and cocoa powder. Add the milk and pistachio cream, mixing until smooth and fluffy.

Frost the Cupcakes

Once completely cooled, frost the cupcakes generously with the pistachio cocoa frosting and sprinkle with extra chopped pistachios.

Pro Tips

For an extra touch, consider adding a pinch of sea salt to the frosting to enhance the flavors. Also, if you love a burst of flavor, try incorporating a little orange zest into the batter for a delightful twist.

Ingredient Insights

The choice of cocoa powder is vital for the depth of chocolate flavor. Using a high-quality unsweetened cocoa powder can enhance the richness of the cupcakes. Dutch-processed cocoa offers a smoother chocolate flavor and can give your cupcakes a darker color, while natural cocoa brings a sharper, more acidic chocolate note. Depending on your preference, either can work well, just remember to maintain the same quantity.

Using vegetable oil instead of butter in the cupcake batter keeps them moist and tender. This is crucial, especially with the chocolate, as it helps prevent the cupcakes from becoming dry. If you're looking for a substitute, melted coconut oil can provide a similar moistness, along with a subtle coconut flavor that adds a fun twist.

Troubleshooting Common Issues

If your cupcakes dome too high or crack on top, it could be due to overmixing the batter after adding the wet ingredients. Always mix just until combined to keep the air bubbles intact while preventing too much gluten development, which can alter the texture. If you find your cupcakes too dense, it could also signify that the baking powder is no longer potent or that the batter was overmixed.

For ultra-moist cupcakes, ensure your oven temperature is accurate. Using an oven thermometer can help you verify that the baking environment is as expected. Also, remember that cupcakes can bake faster in dark pans compared to light ones, so adjust your baking time by a few minutes as needed while keeping an eye on them towards the 20-minute mark.

Questions About Recipes

→ Can I use other types of nuts instead of pistachios?

Yes, you can substitute with walnuts or hazelnuts for a different flavor profile!

→ How should I store leftover cupcakes?

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

→ Can I make these cupcakes gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend as a substitute for regular flour.

→ What is the best way to frost these cupcakes?

Using a piping bag will give you the best and most professional-looking results, but a simple spatula works well too!