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 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2 tbsp milk; 1 tsp vanilla extract; 1/4 cup crushed pistachios for garnish

Highlighted under: Baking & Desserts

I absolutely adore these Chocolate Pistachio Cupcakes! The combination of rich chocolate and nutty pistachios creates a delightful flavor explosion that keeps me coming back for more. Baking these cupcakes is a joyful experience, as the aroma fills my kitchen and the vibrant green pistachios contrast beautifully with the dark chocolate. Whether it's a special occasion or just a day to satisfy a sweet tooth, these cupcakes always bring a smile. Trust me, once you've tasted one, you'll understand why they're a favorite in my household.

Created by

Violet Hart

Last updated on 2026-01-13T19:43:18.826Z

When I first combined chocolate and pistachios in these cupcakes, I knew I had stumbled onto something special. The sweet and salty notes from the pistachios elevate the chocolate batter, creating a symphony of flavors. Each bite is a wonderful surprise, delivering both a moist texture and a nutty crunch that makes you crave more.

One crucial tip I learned while perfecting this recipe is to fold the chopped pistachios into the batter gently. This prevents them from sinking to the bottom, ensuring that you get that delightful crunch in every bite. You won’t want to skip this step!

        Why You'll Love These Cupcakes
        Decadent chocolate flavor paired with crunchy pistachios
Moist, fluffy texture that melts in your mouth
Perfect for baking with friends or celebrating special moments

      

Baking Techniques for Perfect Cupcakes

Achieving the perfect chocolate pistachio cupcake requires careful attention to your mixing technique. When combining your wet and dry ingredients, be cautious not to overmix. Mixing just until combined helps maintain a light and fluffy texture, preventing dense cupcakes. Aim for a batter consistency that is smooth but slightly thick, as this ensures the cupcakes rise beautifully in the oven without becoming dry.

For even baking, it’s helpful to rotate your muffin tin halfway through the baking time. Ovens often have hot spots that can lead to uneven baking, so turning the tin allows heat to distribute more evenly. Keep an eye on the cupcakes from around the 12-minute mark; they should bounce back when lightly pressed and a toothpick should come out clean to indicate they are ready.

Ingredient Details and Substitutions

The unsweetened cocoa powder is crucial for delivering that deep, rich chocolate flavor. If you're looking for a slightly different taste, feel free to experiment with Dutch-processed cocoa, which can offer a smoother flavor profile due to its alkalinity. Additionally, the buttermilk not only adds moisture but also provides a slight tang that balances the sweetness of the sugar. If you don't have buttermilk, a quick substitute can be made by mixing milk with a teaspoon of lemon juice or vinegar; let it sit for about 5 minutes before using.

Chopped pistachios offer both a delightful crunch and a lovely visual contrast in the cupcakes. In a pinch, you can substitute with other nuts, like walnuts or almonds, but keep in mind that this may slightly alter the flavor profile. If nut allergies are a concern, consider using crushed pretzels for a salty crunch or sunflower seeds for a nut-free alternative to keep the cupcakes interesting.

Ingredients

Gather these ingredients for your Chocolate Pistachio Cupcakes:

Cupcake Batter

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

Frosting

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

Instructions

Follow these steps to create your delicious cupcakes:

Prepare the Oven and Muffin Tin

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, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat the softened butter for about 2 minutes, then add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and buttermilk until smooth.

Combine Wet and Dry Mixes

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped pistachios gently.

Fill and Bake

Spoon the batter into the lined muffin tin, filling each cup about 2/3 full. Bake for 15 minutes or until a toothpick comes out clean.

Prepare the Frosting

While the cupcakes are baking, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Add milk and vanilla extract, beating until smooth.

Frost and Garnish

Once cupcakes have cooled, frost them with the chocolate frosting and top with crushed pistachios for a beautiful finish.

Pro Tips

For an extra burst of flavor, consider adding a pinch of sea salt to the frosting—it's a perfect complement to the sweetness.

Frosting Perfection

The chocolate frosting is an essential complement to these cupcakes. Achieving a smooth and creamy consistency is key; if your frosting looks grainy after mixing in the sugar, continue beating it for an additional minute or two until it becomes glossy and fluffy. If it appears too thick, simply add a teaspoon of milk at a time until the desired consistency is reached.

For a unique twist, consider adding a touch of espresso powder to the frosting. This will enhance the chocolate flavor without adding a coffee taste, creating an even more decadent treat. If you're a fan of additional toppings, try incorporating a drizzle of melted chocolate or a sprinkle of sea salt over the frosting for an added layer of flavor and texture.

Storage and Make-Ahead Tips

These chocolate pistachio cupcakes can be made ahead of time, making them perfect for parties or special occasions. Store the unfrosted cupcakes in an airtight container at room temperature for up to three days, or in the freezer for up to three months. If freezing, be sure to allow them to cool completely before wrapping them tightly in plastic wrap to prevent freezer burn.

When you're ready to enjoy your cupcakes, thaw them in the refrigerator overnight. Frost them just before serving to ensure the frosting stays fresh and retains its texture. If you have leftover frosted cupcakes, keep them in the fridge in an airtight container for up to a week. However, the frosting may become a bit firmer, so I recommend letting them sit at room temperature for a short while before serving to bring back that creamy texture.

Questions About Recipes

→ Can I use unsalted pistachios instead?

Yes, unsalted pistachios work perfectly fine. Their natural sweetness will still complement the chocolate.

→ How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure it contains xanthan gum for the best texture.

→ How should I store leftover cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I freeze these cupcakes?

Yes, these cupcakes freeze well. Just ensure they're well wrapped and they can be stored for up to 3 months.