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 cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1/2 tsp almond extract; 1/2 cup chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 1/4 cup milk; 1 tsp vanilla extract; Chopped pistachios for topping

Highlighted under: Golden Kitchen

I love baking cupcakes, and these Chocolate Pistachio Cupcakes have become one of my favorites! Combining rich chocolate and crunchy pistachios, these cupcakes present a delightful flavor experience. Each bite is a perfect blend of sweetness and nuttiness, making them ideal for any occasion. Plus, they are surprisingly easy to make, and you won’t need any fancy equipment to whip them up. I can't wait to share this recipe with you, as it promises to impress everyone around the table!

Created by

Bethan Rowcroft

Last updated on 2026-01-13T05:17:35.699Z

When I first combined chocolate and pistachios, I was amazed at how well the flavors worked together. The rich, creamy chocolate balances perfectly with the crunch and slight earthiness of the pistachios. I remember tasting the batter and knowing this would be something special. I also realized that adding a hint of almond extract really enhances the overall flavor profile.

These cupcakes not only look stunning with their vibrant green pistachio topping, but they also deliver a unique taste experience. The secret to their moist texture lies in using both oil and butter, ensuring they stay tender even after baking. Trust me; you'll want to make a double batch!

Why You'll Love These Cupcakes
Intense chocolate flavor complemented by nutty pistachios
Moist and tender texture that's irresistible
Great for celebrations or cozy gatherings

Understanding Ingredient Roles

In baking, each ingredient plays a vital role in achieving the desired texture and flavor. For these Chocolate Pistachio Cupcakes, the cocoa powder not only provides a rich chocolate flavor but also contributes to the overall moisture of the batter. The combination of both unsalted butter and vegetable oil is crucial; butter adds a depth of flavor while the oil ensures a moist cupcake. If you're looking for a dairy-free alternative, you can substitute the butter with coconut oil and use almond or oat milk in place of regular milk.

Pistachios not only enhance the flavor profile of these cupcakes but also add a pleasing crunch. They offer healthy fats and a boost of green color, making your cupcakes visually appealing. If you find yourself without pistachios, consider alternatives like chopped walnuts or hazelnuts, but be aware that each nut has a distinct flavor and texture which may alter the overall taste.

Frosting Tips for Success

Achieving the perfect frosting consistency can make or break your cupcakes. When preparing your chocolate frosting, be sure to start with room temperature butter. This ensures that it can be whipped to a creamy, fluffy texture without clumping. Gradually incorporate the powdered sugar and cocoa, mixing on low speed to prevent a sugar cloud. If your frosting is too thick, add milk a tablespoon at a time until you reach the desired spreading consistency.

An easy way to pipe the frosting for a professional finish is by using a piping bag fitted with a star tip. However, if you don't have one on hand, a simple zip-top bag with a corner snipped off works just as well! This method allows you to control the amount of frosting you apply and also creates beautiful patterns, especially when topped with those extra chopped pistachios.

Storing and Serving Suggestions

These Chocolate Pistachio Cupcakes can be made ahead of time, making them perfect for a busy schedule. Once cooled, store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, consider freezing the unfrosted cupcakes. Simply wrap each in plastic wrap and place them in a freezer-safe bag; they can last up to two months. When you’re ready, thaw them at room temperature and frost them just before serving.

For serving, I like to pair these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. You can also experiment with different toppings, such as a drizzle of chocolate ganache or a sprinkle of sea salt to elevate the flavors. If you're hosting a party, consider creating a cupcake tower by stacking them in a tiered stand for a visually stunning dessert display.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 tsp almond extract
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 milk
1 tsp vanilla extract
Chopped pistachios for topping

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the milk, oil, vanilla extract, and almond extract until well combined. Gradually add the dry ingredients to the wet mixture until just combined, then fold in the chopped pistachios.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then remove them to a wire rack to cool completely.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with milk, until the desired consistency is reached. Mix in vanilla extract. If necessary, adjust with more milk to achieve spreading consistency.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the chocolate frosting. Top with additional chopped pistachios for a decorative touch and extra crunch.

Pro Tips

For an extra burst of flavor, consider adding a pinch of sea salt on top of the frosting before serving. This enhances the chocolate taste beautifully!

Troubleshooting Common Issues

If your cupcakes are coming out too dense, it could be due to overmixing the batter once the dry ingredients were added. To keep a light texture, mix gently until no dry flour is visible. Another tip is to ensure your baking powder and baking soda are fresh, as expired leavening agents may result in flat cupcakes. Baking them for the right time is crucial; check doneness a couple of minutes before the recommended time to avoid overbaking.

Should you find your cupcakes have domed too much or cracked on top, this is usually an indication of too high of an oven temperature. An oven thermometer can help verify your oven's actual temperature. Additionally, rotating the cupcake pan halfway through baking can promote even cooking, helping prevent any irregular rising.

Creative Variations to Try

If you love experimentation, try adding a surprise center to your cupcakes. Before baking, you can place a small dollop of caramel or raspberry jam in the center of each cupcake and then layer more batter on top. This will create a delightful surprise for your guests when they take their first bite! You can also swap out the cocoa powder for a flavored powder, like matcha, to create an entirely different cupcake experience.

For a tropical twist, consider incorporating coconut into the batter or the frosting. Shredded coconut can blend beautifully with pistachios, while a coconut cream frosting can replace the chocolate version for a refreshing flavor profile. Each variation can also invite different topping styles; feel free to get creative with garnishes that complement your flavors.

Questions About Recipes

→ Can I use unsweetened chocolate instead of cocoa powder?

Yes, you can melt unsweetened chocolate and use it in place of cocoa powder, but be sure to adjust the sugar accordingly.

→ How should I store leftovers?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them.

→ Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them on the day you plan to serve.

→ What can I substitute for almond extract?

You can omit it or replace it with an equal amount of vanilla extract for a different but equally delicious flavor.