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 cup sugar; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/2 cup buttermilk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup chopped pistachios; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract; 1/4 cup finely chopped pistachios (for topping)

Highlighted under: Baking & Desserts

I adore baking, and these Chocolate Pistachio Cupcakes have quickly become my favorite treat. The combination of rich chocolate with the crunch of pistachios creates an indulgent dessert that never fails to impress. Each bite is a delightful surprise, with a moist, fluffy texture complemented by a creamy frosting. Whether for a special occasion or just to satisfy my sweet tooth, these cupcakes make every moment feel like a celebration. I can't wait for you to try this incredible recipe!

Created by

Stella Cameron

Last updated on 2026-01-13T21:31:17.372Z

When I first whipped up these Chocolate Pistachio Cupcakes, I knew I was onto something extraordinary. The blend of flavors is truly magical—dark chocolate paired with the nutty aroma of pistachios is a match made in heaven. I discovered that the secret to the moistness lies in incorporating the nuts into the batter, ensuring a delightful crunch in every bite.

As I perfected the frosting, I realized that using cream cheese made all the difference. It provided a rich, tangy counterbalance to the sweetness of the chocolate. Trust me, each bite is an experience you won’t want to miss, and I can’t help but feel proud every time I serve them!

        Why You'll Love These Cupcakes
        Irresistible pairing of chocolate and pistachio flavors
Moist and fluffy texture that delights the senses
Perfect for any celebration or just a cozy night in

      

The Importance of Pistachios

Pistachios not only add a delightful crunch to these cupcakes but also bring their unique flavor profile, which pairs beautifully with the chocolate. They are a rich source of healthy fats, protein, and fiber, making your indulgence a tad more nutritious. Opt for unsalted, raw pistachios to ensure the best balance of flavors in your cupcakes, as salted ones can overpower the sweetness of the chocolate and frosting.

Before adding the chopped pistachios to the batter, consider toasting them lightly in a dry skillet for a few minutes until they are fragrant. This enhances their nutty flavor and adds depth to the cupcake. Just be cautious not to burn them, as even a minute too long can lead to a bitter taste.

Frosting Techniques

For the frosting, the consistency is key. You want it to be creamy yet firm enough to hold its shape when piped. If your frosting turns out too runny, simply add more powdered sugar until it reaches the desired consistency. Conversely, if it's too thick, a splash of milk or cream can help loosen it up. Use an offset spatula or a piping bag for a professional finish that makes your cupcakes look as good as they taste.

Don’t be shy with those finely chopped pistachios on top of the frosting! Not only do they add visual appeal, but they also enhance the overall flavor and provide an extra crunch. If you want to elevate the cupcakes further, drizzle a bit of melted chocolate over the top before serving to bring in an additional element of decadence.

Storing and Serving Suggestions

These Chocolate Pistachio Cupcakes can be made in advance, making them perfect for parties or gatherings. Store them in an airtight container at room temperature for up to three days. If you wish to keep them longer, you can freeze the unfrosted cupcakes for up to two months. Just wrap them tightly in plastic wrap and place them in a freezer bag. When ready to serve, thaw at room temperature and frost them just before serving for the best texture.

To serve, consider pairing these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream. The coolness of the ice cream contrasts beautifully with the warmth of the chocolate, creating a deliciously satisfying experience. For a slightly different twist, you can also infuse the frosting with a hint of almond extract to enhance the pistachio flavor.

Ingredients

For the Cupcakes

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

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup finely chopped pistachios (for topping)

Add additional toppings as desired!

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract.

Combine the wet and dry ingredients, then fold in the chopped pistachios.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 15 minutes or until a toothpick inserted comes out clean. Let them cool completely.

Make the Frosting

In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.

Frost the Cupcakes

Once the cupcakes are cooled, generously frost each with the cream cheese frosting. Sprinkle chopped pistachios on top for decoration.

Enjoy your delicious Chocolate Pistachio Cupcakes!

Pro Tips

To enhance the flavor, consider adding a pinch of espresso powder to the cupcake batter for a richer chocolate taste.

Cupcake Baking Tips

Pay attention to the baking time for these cupcakes. Every oven is different, so while 15 minutes is suggested, check them a couple of minutes earlier to avoid overbaking. The cupcakes should spring back when gently pressed and a toothpick should emerge clean or with a few moist crumbs, not wet batter, to ensure they are perfectly baked.

If you find that your cupcakes dome too much while baking, you might be overmixing the batter. Be sure to mix just until the wet and dry ingredients are combined to maintain a light texture. The goal is a fluffy crumb, and minimal mixing helps achieve that.

Ingredient Alternatives

If you're looking for a gluten-free version of these cupcakes, consider using a gluten-free all-purpose flour blend. Just ensure that it contains xanthan gum or another binding agent to achieve a similar texture. For those who prefer dairy-free options, you can substitute buttermilk with almond or oat milk mixed with a teaspoon of vinegar for a dairy-free buttermilk alternative.

Should you wish to experiment with flavors, try substituting the cocoa powder with ground carob for a caffeine-free version, or add a hint of espresso powder to the chocolate batter to deepen the chocolate flavor. These variations can add an exciting twist while still keeping the essence of the original recipe intact.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. If you're preparing for a larger gathering, simply double or triple the ingredient quantities. Just be cautious with the mixing; if you’re making a larger batch, mix the batter in batches to ensure even blending without overworking the flour.

For a more intimate setting, you can also halve the recipe to make six cupcakes instead of twelve. Just remember to adjust baking time accordingly, as smaller cupcakes might bake a few minutes less. Keep an eye on them towards the end of the baking time to prevent them from drying out.

Questions About Recipes

→ Can I use salted pistachios?

Yes, but adjust the salt in the recipe to balance the flavors.

→ How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these cupcakes?

Absolutely! Just make sure to frost them after they are thawed to maintain their texture.

→ What can I substitute for buttermilk?

You can mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice as a substitute.