Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1/2 cup crushed pistachios (plus extra for garnish); 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 1 teaspoon vanilla extract; 2-3 tablespoons milk

Highlighted under: Baking & Desserts

I love making Chocolate Pistachio Cupcakes because they perfectly blend rich chocolate with the nutty flavor of pistachios. Each bite is a delightful experience that always leaves my friends and family asking for more. What makes these cupcakes truly special is not just the ingredients but also the simple preparation method that ensures every cupcake is moist and topped with a creamy frosting. They are a perfect treat for any occasion, and I can't wait for you to try this delicious recipe!

Created by

Phoebe Drake

Last updated on 2026-01-13T20:52:18.407Z

When I first baked these Chocolate Pistachio Cupcakes, I was amazed at how the flavors blended so beautifully. The crunch from the pistachios complements the velvety chocolate, creating a divine texture in every bite. The frosting is simple yet indulgent, making these cupcakes even more irresistible.

I recommend using high-quality cocoa powder and fresh pistachios for the best flavor. Don't skip the step of letting the cupcakes cool completely before frosting them, as this avoids any melting issues with the frosting and helps maintain that perfect, fluffy texture.

        Why You Will Love These Cupcakes
        The rich chocolate flavor perfectly complements the unique crunch of pistachios.
The light and fluffy texture will leave you wanting more after each bite.
They're perfect for celebrations or simply as a sweet treat any time!

      

Key Ingredients and Their Roles

The combination of all-purpose flour and cocoa powder is essential for creating the light yet rich texture of these Chocolate Pistachio Cupcakes. The flour provides the structure, while the cocoa powder gives that deep, chocolatey flavor we all love. Additionally, the unsalted butter not only adds moisture but also enhances the overall flavor profile; using unsalted allows you to control the saltiness of the batter. Be sure to melt the butter gently, as overheating it can lead to greasy cupcakes.

Using fresh, high-quality eggs is crucial for achieving a fluffy body in your cupcakes. Eggs help bind the ingredients together while also adding moisture. For a lighter texture, separate the eggs and whip the egg whites until soft peaks form, then gently fold them into the batter at the end. This trick can elevate the fluffiness of the cupcake, making it extra tender and delightful.

Baking Tips for Perfect Cupcakes

When baking these cupcakes, it's essential to use an oven thermometer to ensure your oven is at the correct temperature. An oven that runs hotter can cause the cupcakes to dome excessively or crack, while one that’s too cool may lead to dense cupcakes. I like to rotate the cupcake tin halfway through baking—around the 10-12 minute mark—to ensure even baking and a uniform rise.

It's equally important to monitor the baking time closely. Start checking for doneness at 20 minutes by inserting a toothpick in the center; it should come out clean with a few moist crumbs. If you find it comes out with wet batter, give it an extra couple of minutes, but avoid overbaking, as this can dry out the cupcakes. Removing them from the oven when they are still slightly underdone helps maintain moisture.

Ingredients

Gather the following ingredients to create these delicious cupcakes:

Cupcake Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup crushed pistachios (plus extra for garnish)

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
2-3 tablespoons milk

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create your Chocolate Pistachio Cupcakes:

Prepare the Batter

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, mix melted butter, eggs, vanilla, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crushed pistachios.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until the frosting reaches your desired consistency. Beat in vanilla extract.

Frost the Cupcakes

Once the cupcakes are completely cooled, frost them generously with the chocolate frosting. Garnish with additional crushed pistachios on top before serving.

Enjoy your homemade Chocolate Pistachio Cupcakes with family and friends!

Pro Tips

For an extra burst of flavor, consider adding a pinch of sea salt to the frosting or a drizzle of chocolate ganache on top before serving.

Frosting Variations

Feel free to customize your frosting to suit your preferences or dietary needs. For a lighter option, try substituting some of the butter in the frosting with whipped cream cheese, which will give it a tangy flavor while still maintaining a creaminess. You can also add different extracts like almond or hazelnut for an added depth of flavor; just a half teaspoon can transform your frosting entirely.

If you're looking for a fun twist, consider adding crushed pistachios directly into the frosting for a crunchy texture instead of just using them as a garnish. This not only enhances the flavor but also elevates the visual presentation of your cupcakes. To achieve a smoother consistency with a brighter appearance, sift your powdered sugar before mixing; this eliminates lumps and results in a creamy frosting.

Storage and Make-Ahead Tips

These cupcakes can be baked a day in advance and stored in an airtight container at room temperature. To keep them fresh longer, consider freezing them unfrosted. Place them in a single layer on a baking sheet until frozen solid, then transfer them to a zip-top bag. They can be stored this way for up to three months. When you’re ready to enjoy, simply thaw the cupcakes at room temperature for a couple of hours before frosting.

Once frosted, these cupcakes are best enjoyed within 2-3 days for optimal freshness. However, you can store them in the fridge for longer, but note that the frosting may lose some of its original texture and become a bit firmer. To refresh the frosting’s texture, you might want to give it a quick whip before serving to fluff it back up.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free blend, and the cupcakes will turn out great!

→ How can I store the cupcakes?

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

→ Can I freeze these cupcakes?

Absolutely! Bake the cupcakes, let them cool completely, and then freeze them in an airtight container for up to 2 months.

→ What can I substitute for eggs?

You can use unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for a vegan option.