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 cocoa powder; 1 cup sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup finely chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup pistachio paste; 2 tablespoons milk; 1/2 cup finely chopped pistachios for garnish

Highlighted under: Baking & Desserts

I love making Chocolate Pistachio Cupcakes, especially when I want to impress friends and family with something unique. The rich chocolate base paired with the nutty crunch of pistachios creates an irresistible flavor combination. I often bake these cupcakes for special occasions or simply to satisfy my sweet tooth. What truly sets this recipe apart is the smooth pistachio cream frosting on top, which adds a creamy texture that makes each bite even more delightful. These cupcakes are not just treats; they are a celebration in every bite!

Created by

Olivia Barrett

Last updated on 2026-01-13T22:19:15.220Z

Each time I bake Chocolate Pistachio Cupcakes, it feels like a mini celebration in my kitchen. The moment the rich chocolate aroma fills the air, I’m reminded of why I fell in love with baking. The addition of finely chopped pistachios not only enhances the flavor but also brings a wonderful texture that balances the softness of the cupcake base.

One of my favorite tips is to toast the pistachios before using them. This simple step elevates their flavor, making the cupcakes feel even more indulgent. I often experiment with different ratios of chocolate to pistachios until I hit that perfect note of harmony. These cupcakes always make it to the top of my dessert list!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with nutty pistachios
Creamy pistachio frosting that adds depth
Perfect for parties or cozy gatherings

      

Mastering the Bake

Achieving the perfect texture in your chocolate pistachio cupcakes relies on proper mixing techniques. Overmixing can lead to dense cupcakes, while undermixing may result in pockets of dry ingredients. When combining the wet and dry mixtures, mix just until no dry flour remains visible, ensuring a light and fluffy final product. This balance is key to capturing that rich chocolate flavor while allowing the pistachio crunch to shine through.

Timing is crucial when baking these cupcakes. Bake them for about 15 minutes, but keep an eye on them during the last few minutes. They should spring back when lightly pressed, and a toothpick inserted should come out clean or with a few moist crumbs—not wet batter. If they bake too long, they can dry out; if too short, they’ll sink in the middle. Adjust your baking time based on your oven's actual temperature since some ovens run hotter or cooler than indicated.

Frosting Fundamentals

The frosting is a stand-out feature of these cupcakes. To achieve a silky-smooth texture, beat the butter until it's truly creamy—this can take 2-3 minutes. Gradually incorporating the powdered sugar and pistachio paste helps maintain airflow for a light consistency. If the frosting is too thick, you can add an extra teaspoon of milk at a time until you reach the desired spreadable consistency without making it too runny to stay on the cupcakes.

Pistachio paste is the star of your frosting, but if it's hard to find, you can substitute it with finely ground pistachios mixed with a little vegetable oil. This substitution retains the nutty flavor while providing a similar creamy texture. When garnishing, sprinkle chopped pistachios immediately after frosting so they adhere well; if they sit on top too long, they can slide off.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup finely chopped pistachios

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup pistachio paste
2 tablespoons milk
1/2 cup finely chopped pistachios for garnish

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla until well combined.

Combine Mixtures

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

Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake

Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean.

Prepare Frosting

While the cupcakes are cooling, beat the softened butter until creamy. Gradually add the powdered sugar and pistachio paste, mixing until smooth. Add milk to achieve a spreadable consistency.

Frost the Cupcakes

Once cooled, frost each cupcake generously with the pistachio frosting and sprinkle chopped pistachios on top for garnish.

Pro Tips

For an extra burst of flavor, consider adding a pinch of sea salt on top of the frosted cupcakes to enhance the sweetness.

Storing Your Cupcakes

If you plan to enjoy your chocolate pistachio cupcakes later, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them, but allow them to come to room temperature before serving. This will help revitalize their moistness, enhancing their delightful texture and flavor overall.

Alternatively, you can freeze the un-frosted cupcakes. Wrap each cupcake individually in plastic wrap and store them in a freezer bag for up to three months. On the day you want to enjoy them, lay them at room temperature for about an hour before frosting to ensure they thaw evenly without getting soggy.

Versatile Variations

While this recipe highlights chocolate and pistachios, feel free to get creative with flavors! You can swap out chocolate for vanilla and pistachios for almonds to create a different nutty flavor profile. To incorporate fruit, consider adding some cherry preserves or raspberry puree to the cupcake batter for a fruity twist that complements the nuts beautifully.

Moreover, you can elevate your flavors by folding in orange or lemon zest into the batter, adding a refreshing citrus note. For a deeper chocolate experience, consider using dark cocoa powder or folding in chocolate chips. Adjusting these minor components allows each batch to be uniquely satisfying and tailored to your taste preferences.

Questions About Recipes

→ Can I use salted pistachios?

Yes, you can use salted pistachios, but it’s best to taste the frosting after adding a pinch of salt to balance the flavors.

→ How do I store leftover cupcakes?

Store the cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just frost them right before serving.

→ Is there a substitute for buttermilk?

Yes, you can substitute buttermilk with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.