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; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1/2 cup finely chopped pistachios; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1/4 cup finely chopped pistachios for topping

Highlighted under: Baking & Desserts

I fell in love with baking these Chocolate Pistachio Cupcakes after a recent trip to a local bakery. The delicious blend of rich chocolate and crunchy pistachios surprised me with its delightful contrast in textures and flavors. I can’t resist the way they rise perfectly in the oven, creating a fluffy cupcake that pairs beautifully with a smooth cream cheese frosting. Every bite is an indulgence, and it’s impossible to stop at just one. Sharing these with friends and family always brings smiles, making them my go-to dessert for any occasion.

Created by

Veronica Miles

Last updated on 2026-01-13T23:10:20.835Z

After experimenting with various flavors, I discovered that chocolate and pistachio create a harmonious blend that captivates the taste buds. I recall the first time I topped these cupcakes with a dollop of cream cheese frosting; the creaminess elevated the entire experience. The decorations can be as simple or extravagant as you want, but I’ve found that a sprinkle of crushed pistachios adds the perfect finishing touch.

Each batch I make seems to bring out the baker in me, as I can play around with different frostings or even add a hint of orange zest for a citrus surprise. The texture from the crushed pistachios is simply irresistible, and I often find myself savoring the process as much as the end result.

        Why You'll Love These Cupcakes
        Rich chocolate flavor complemented by crunchy pistachios
Fluffy texture that melts in your mouth
Ideal for celebrations or a sweet indulgence any day

      

Baking Tips for Cupcake Perfection

One of the key factors in achieving perfect Chocolate Pistachio Cupcakes is the temperature of your ingredients. Ensure your butter and eggs are at room temperature before beginning. This helps the butter cream smoothly, creating a lighter and fluffier batter. If you're in a hurry, you can warm the eggs slightly in warm water for about 5-10 minutes before adding them to the mixture. This can significantly impact the texture of your cupcakes.

While mixing the batter, avoid overmixing once you add the dry ingredients. Overmixing can lead to gluten development, resulting in dense cupcakes instead of the desired fluffy texture. Mix until just combined, then gently fold in the pistachios. The chopped nuts will contribute a delightful crunch and a beautiful contrast to the moist cake, enhancing both texture and flavor.

Frosting Techniques

For a creamy and smooth cream cheese frosting, ensure both your cream cheese and butter are well-softened. I recommend leaving them out at room temperature for at least an hour before use. If they are too cold, the frosting may end up lumpy rather than smooth. As you mix, gradually add the powdered sugar to maintain a silky consistency that spreads easily on your cupcakes.

When frosting the cupcakes, using a piping bag with a decorative tip can elevate their appearance, creating swirls or rosettes for a professional touch. If you don't have a piping bag, a simple spatula will work beautifully for a rustic look. Don't forget to sprinkle chopped pistachios on top just before serving for an eye-catching finish that amplifies the flavor, giving each cup a delightful crunch.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup finely chopped pistachios

For the Frosting

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

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and milk. Gradually add the dry ingredients, stirring until just combined. Fold in the chopped pistachios.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until creamy and well combined.

Frost and Garnish

Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag. Top each cupcake with a sprinkle of finely chopped pistachios for an extra crunch.

Pro Tips

To enhance the pistachio flavor, consider adding a splash of pistachio extract to the batter. If you're short on time, premade frosting can be used in place of homemade frosting.

Storage and Make-Ahead Tips

These Chocolate Pistachio Cupcakes can be made ahead of time, making them a perfect choice for parties or gatherings. Once completely cooled, store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. Be sure to frost them the day you plan to serve for the best taste and texture, as the frosting can soften when stored too long.

If you want to make the cupcakes even further in advance, consider freezing them without frosting. Once baked and cooled, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to three months. When ready to enjoy, simply thaw them at room temperature and frost accordingly.

Flavor Variations

While the combination of chocolate and pistachios is divine, you can easily switch up the flavors to suit your taste buds. Try adding orange zest to the cupcake batter for a citrusy twist that complements the chocolate. Alternatively, consider using almond extract instead of vanilla, which pairs exquisitely with pistachios and offers a lovely aromatic quality to your cupcakes.

For those who prefer a different nut, substituting walnuts or hazelnuts for pistachios is a wonderful option. Each nut brings its unique flavor and texture to the cupcakes, allowing you to customize them based on what's available in your pantry or your personal preferences. Just be mindful of adjustments in the chopping size to ensure even distribution throughout the batter.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

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

→ How can I store leftover cupcakes?

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

→ Can I freeze the cupcakes?

Yes, you can freeze the baked cupcakes without frosting for up to 3 months. Just thaw before frosting.

→ What can I use instead of pistachios?

You can replace pistachios with walnuts or almonds if you prefer a different nut flavor.