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 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup finely chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/4 cup ground pistachios for garnish

Highlighted under: Baking & Desserts

I love baking, and nothing brings joy quite like these Chocolate Pistachio Cupcakes! The combination of rich chocolate and crunchy pistachios creates a delightful experience. Each bite is a balance of decadence and nuttiness that satisfies any sweet tooth. Over the years, I've experimented with various recipes, and this one truly stands out for its moist texture and beautiful presentation. These cupcakes are perfect for any occasion or just a little indulgence on a rainy day.

Created by

Rowan Tate

Last updated on 2026-01-13T20:43:15.684Z

As I was perfecting this recipe, I realized how the unique flavor of pistachios compliments the rich chocolate. It was an exciting challenge to balance the sweetness with the earthiness of the nuts, and I think I finally nailed it! I learned that incorporating ground pistachios into the batter enhances the flavor while adding a pleasant crunch.

Recently, I shared these cupcakes at a family gathering, and they were devoured instantly! Everyone appreciated the creative touch, and many requested the recipe. Baking is truly rewarding, especially when you see smiles on loved ones' faces with each bite!

        Why You Will Love This Recipe
        Delectable chocolate flavor with a unique pistachio crunch
Perfectly moist and fluffy texture for an ideal cupcake
A delightful twist that impresses everyone at gatherings

      

Understanding the Ingredients

The base of these Chocolate Pistachio Cupcakes relies heavily on the quality of cocoa powder. Choose a high-quality unsweetened cocoa for the most intense chocolate flavor. Brands like Dutch-processed cocoa can enhance the richness, providing a depth that pairs beautifully with the nuttiness of pistachios. Additionally, using finely chopped pistachios in the batter rather than coarsely chopped will ensure an even distribution in the cupcakes, allowing every bite to be infused with flavor.

Another critical component is the buttermilk, which not only adds moisture but also reacts with the baking soda to create a fluffy texture. If you're out of buttermilk, a quick substitute can be made by mixing one tablespoon of vinegar or lemon juice with enough milk to make one cup, letting it sit for about five minutes before using. This acidity helps balance the richness of the butter and sugar, leading to a wonderfully soft cupcake.

Mastering the Baking Process

When filling the cupcake liners, aim for about two-thirds full to allow enough room for the cupcakes to rise without overflowing. If you find that your batter consistently overflows, it could be beneficial to check your oven's temperature with an oven thermometer—sometimes ovens can run hotter or cooler than the set temperature, impacting the final outcome. Keep an eye on them while they bake; they should develop a slight dome and spring back when lightly pressed.

After baking, it's essential to allow the cupcakes to cool completely on a wire rack before frosting. If you skip this step, the heat will soften the frosting excessively. To ensure even cooling, transfer the cupcakes to a wire rack after just a few minutes in the tin to prevent steam buildup that could make the sides soggy.

Ingredients

Gather these high-quality ingredients to ensure the best results:

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon 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
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 cup ground pistachios for garnish

Make sure to measure accurately for the best outcome!

Instructions

Follow these steps to create your delicious cupcakes:

Preheat Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, adding the vanilla extract after mixing in the last egg.

Combine Mixtures

Gradually mix in the dry ingredients and buttermilk, alternating between the two until fully blended.

Fold in Pistachios

Gently fold in the chopped pistachios into the batter.

Bake

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

Cool and Frost

Allow the cupcakes to cool completely before frosting them with the buttercream frosting.

Don't forget to sprinkle some ground pistachios on top for an extra touch!

Pro Tips

For a more intense chocolate flavor, you can use dark cocoa powder or mix in some chocolate chips.

Frosting Tips

The buttercream frosting is a delightful companion to these cupcakes, providing a creamy contrast to the rich chocolate. Be sure to beat the butter until it’s fluffy and pale—this is a key step to achieving a light and airy texture. When adding the powdered sugar, do it gradually while mixing on a low speed to avoid a sugary cloud, resulting in a smooth consistency that spreads easily.

For a more intricate flavor, consider infusing your frosting with finely chopped pistachios or even a bit of almond extract. Both enhancements tie in beautifully with the pistachios present in the cupcakes while still allowing the chocolate flavor to shine through.

Storage and Make-Ahead Options

If you're prepping for a gathering, these cupcakes can be made ahead of time. They store well at room temperature for about two days when kept in an airtight container. To extend their shelf life, consider refrigerating them for up to a week. Just be sure to let them come to room temperature before serving for the best texture.

You can also freeze the un-frosted cupcakes for up to three months. Place them in a single layer in a freezer-safe container. When ready to serve, thaw them overnight in the refrigerator and decorate with frosting when they have reached room temperature to maintain the best moisture and flavor.

Questions About Recipes

→ Can I use another type of nut?

Absolutely! If you're not a fan of pistachios, walnuts or almonds would work beautifully too.

→ Is it possible to make these cupcakes gluten-free?

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

→ How should I store leftover cupcakes?

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

→ Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to two months. Just thaw before frosting them!