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; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup finely chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp heavy cream; 1/4 cup finely ground pistachios; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore making these Chocolate Pistachio Cupcakes, as they combine my love for chocolate with the unique flavor of pistachios. The contrast of the rich, moist chocolate cake paired with the nutty crunch of pistachios makes every bite a delightful experience. I've experimented with different ratios and methods, and I found that incorporating the pistachios directly into the batter brings out their flavor beautifully. Topped with a creamy pistachio frosting, these cupcakes are a perfect treat for any occasion.

Created by

Brianna Tate

Last updated on 2026-01-13T20:37:14.713Z

When I first made these cupcakes, I was simply looking for a way to use up some leftover pistachios. Little did I know that the combination of chocolate and pistachios would become a favorite in my household. The trick is to finely chop the pistachios so that they blend into the batter while still providing that delightful crunch in each bite.

I recommend adding a bit of ground pistachio into the frosting as well; it enhances the flavor and gives it a unique creamy texture that pairs perfectly with the chocolate base. Trust me, these cupcakes are going to be a hit!

        Why You'll Love These Cupcakes
        Irresistible blend of rich chocolate and nutty pistachios
Moist texture that stays fresh for days
Stunning presentation ideal for parties and celebrations

      

Mastering the Chocolate Batter

Getting the right chocolate batter consistency is crucial for achieving moist cupcakes. When creaming the butter and sugar, you want to beat them until they are light and fluffy, which should take about 3-5 minutes. Look for a pale color and a light texture; this aeration will help the cupcakes rise nicely. Be careful not to overmix once you add the dry ingredients, as this can lead to denser cupcakes. Just mix until combined for the best results.

The quality of cocoa powder can significantly affect the flavor of your cupcakes. Opt for unsweetened, high-quality cocoa powder for a deeper chocolate taste. If you're looking for a less intense chocolate flavor, consider substituting half of the cocoa powder with more flour. Just remember to keep the total amount of dry ingredients consistent to maintain the cupcake's structure.

Frosting Tips for a Perfect Finish

Achieving the right texture in the frosting is key to a beautiful presentation. Start with softened butter and beat it until it's creamy before adding the powdered sugar. If the frosting feels too thick, gradually add more heavy cream, one teaspoon at a time, until you reach a spreadable consistency. This will help create a smooth, glossy finish when applying it to the cupcakes.

Ground pistachios not only add flavor but also visual appeal. To avoid a gritty texture, ensure they are finely ground. If you’d like to enhance the pistachio flavor further, toast the ground nuts in a dry skillet over medium heat for a few minutes before incorporating them into the frosting. This will bring out their natural oils and give the frosting a rich, nutty depth.

Ingredients

Gather the following ingredients to make these amazing cupcakes:

For the Cupcakes

1 cup all-purpose flour
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
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup finely chopped pistachios

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1/4 cup finely ground pistachios
1 tsp vanilla extract

Make sure to have all your ingredients measured and ready before starting!

Instructions

Follow these steps to create your Chocolate Pistachio Cupcakes:

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. This will take about 3-5 minutes.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, then fold in the chopped pistachios.

Bake

Divide the batter evenly into the prepared cupcake liners and bake for 15 minutes or until a toothpick inserted comes out clean.

Cool and Frost

Allow the cupcakes to cool completely before frosting with a mixture of butter, powdered sugar, ground pistachios, and heavy cream.

Enjoy your homemade Chocolate Pistachio Cupcakes!

Pro Tips

For an extra flavor twist, try adding a touch of almond extract to the frosting for a lovely nutty aroma.

Storing and Serving Suggestions

These Chocolate Pistachio Cupcakes can be stored at room temperature in an airtight container for up to three days. For longer storage, refrigerate them, which can extend their freshness for up to a week. Just be sure to bring them back to room temperature before serving, as this enhances the flavors and texture.

For an extra touch, consider garnishing each cupcake with a whole pistachio or a sprinkle of coarsely chopped pistachios on top of the frosting. This adds not only a crunchy texture but also enhances the visual appeal, making them perfect for parties or special occasions.

Making Ahead and Freezing

You can prepare the cupcake batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to leave it covered. When ready to bake, allow it to sit at room temperature for about 30 minutes to an hour before pouring it into the lined cupcake tray. This ensures an even bake and helps achieve that perfect dome shape.

If you want to freeze the cupcakes, do so without frosting them. Allow the baked cupcakes to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When ready to enjoy, simply thaw at room temperature and frost them as desired.

Questions About Recipes

→ Can I use salted pistachios?

Yes, just reduce the amount of salt in the recipe to balance the flavors.

→ How should I store the cupcakes?

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

→ Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend.

→ What can I use instead of buttermilk?

You can use regular milk mixed with a little vinegar or lemon juice as a buttermilk substitute.