Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 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 cup sugar; 2 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 1/4 cup heavy cream; 1 teaspoon vanilla extract; Crushed pistachios for topping

Highlighted under: Baking & Desserts

I absolutely love baking, and these Chocolate Pistachio Cupcakes have quickly become one of my favorite treats. The combination of rich chocolate batter with delicious pistachio nuts creates an incredible flavor that never fails to impress. I love how the subtle crunch from the pistachios contrasts with the soft, moist texture of the cupcake itself. Whether I’m sharing them at a gathering or enjoying them as an afternoon snack, these cupcakes never disappoint!

Created by

Gwendolyn Reed

Last updated on 2026-01-13T22:43:20.433Z

During my last baking session, I decided to experiment with flavors that I adore, and thus the Chocolate Pistachio Cupcakes were born. The creamy richness of chocolate combined with the nutty depth of pistachios creates an outstanding combination that I can't get enough of. I’ve also found that incorporating finely milled pistachios into the batter adds a delightful crunch throughout.

For an extra touch, I love to sprinkle crushed pistachios on top of the frosting. Not only does it enhance the visual presentation, but it also adds that little bit of flavor enhancement that takes these cupcakes to the next level. If you're a chocolate lover like me, you’re going to fall head over heels for this treat!

        Why You'll Love These Cupcakes
        Irresistibly moist cake with a rich chocolate flavor
Crushed pistachio topping adds a delightful crunch
Perfect for both special occasions and everyday indulgence

      

Understanding the Ingredients

The key to the rich flavor of these Chocolate Pistachio Cupcakes lies in the use of high-quality cocoa powder. Opt for Dutch-processed cocoa for a deeper, smoother chocolate taste. The combination of all-purpose flour and cocoa powder creates the perfect balance for a moist yet fluffy cupcake. Additionally, the oil adds density, while the buttermilk enhances moisture and helps to tenderize the batter, resulting in an irresistible cake that melts in your mouth.

Chopped pistachios do more than just add a lovely crunch on top; they also lend a distinct nutty flavor that complements the chocolate superbly. If you’re looking to make the cupcakes a bit different, consider substituting nuts with toasted almonds or walnuts; just be cautious of allergies. The texture of the frosting is equally important, so using unsalted butter allows you to control the sweetness and richness of the frosting.

Tips for Perfect Cupcakes

When mixing the batter, ensure you do not overmix, as this can lead to tough cupcakes. Aim for just combined when mixing the wet and dry ingredients, and then gently fold in the pistachios to retain their texture. Monitor the baking time closely; start checking for doneness at around 18 minutes, as ovens can vary. The cupcakes are ready when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.

Cooling the cupcakes completely is critical before frosting; warm cupcakes can melt the frosting. To speed up the cooling process, you can remove the cupcakes from the tin after about 5 minutes and place them on a wire rack. With the frosting, a trick is to whip it until it's glossy and spreadable. This ensures that when you frost, it glides on smoothly and creates a delightful contrast in texture with the crunchy pistachios.

Ingredients

Gather these ingredients to get started on your delicious cupcakes!

For the Cupcakes

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

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
Crushed pistachios for topping

Once you have all your ingredients ready, you’ll be set to make these delightful cupcakes.

Instructions

Follow these steps carefully to create your delicious cupcakes.

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat the sugar and eggs until creamy. Stir in oil, vanilla extract, and buttermilk.

Combine Mixtures

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

Bake the Cupcakes

Divide the batter evenly in the prepared cupcake liners and bake for 20 minutes or until a toothpick comes out clean.

Prepare the Frosting

While the cupcakes are cooling, whip together the softened butter, powdered sugar, cocoa powder, heavy cream, and vanilla until smooth.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the chocolate frosting and sprinkle with crushed pistachios.

Enjoy these delectable Chocolate Pistachio Cupcakes with family and friends!

Pro Tips

For an additional flavor boost, consider adding a hint of almond extract to the batter or frosting.

Serving Suggestions

These Chocolate Pistachio Cupcakes can stand alone as a sweet treat but can be dressed up for occasions. Consider serving them on a tiered cake stand for parties or gatherings to create an appealing display. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert experience. Adding a drizzle of chocolate sauce or a sprinkle of sea salt can elevate their presentation even more.

For special occasions, consider filling the cupcakes with a chocolate ganache or cream cheese filling. Simply use a cupcake corer to remove part of the center of the baked cupcake and pipe in your filling before frosting. This adds an exciting surprise element and makes each bite even more indulgent.

Storage and Make-Ahead Tips

These cupcakes store beautifully for up to three days at room temperature in an airtight container. To preserve their freshness, you can refrigerate them for up to a week. If you prefer to make them ahead, bake the cupcakes and store them unfrosted; you can freeze the baked cupcakes wrapped tightly in plastic wrap for up to two months. Just be sure to thaw them fully before frosting.

When ready to serve, if you’ve frozen the cupcakes, allow them to come to room temperature first and whip up a fresh batch of frosting. This keeps the flavors vibrant and the textures delightful. If you have leftover frosting, store it in the refrigerator for up to a week; just give it a quick whip before you use it again.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use regular milk, or mix 1 tablespoon of vinegar with regular milk to create a buttermilk substitute.

→ How do I store leftovers?

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for a longer shelf life.

→ Can I freeze the cupcakes?

Absolutely! Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw before frosting.

→ What can I use instead of pistachios?

You can replace pistachios with walnuts or almonds, but the flavor will vary slightly.