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 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 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 unsweetened cocoa powder; 2 tablespoons milk; 1 teaspoon vanilla extract; Chopped pistachios for garnish

Highlighted under: Baking & Desserts

I absolutely love making these Chocolate Pistachio Cupcakes for any occasion! The rich chocolate flavor perfectly complements the subtle crunch of pistachios, creating a delightful treat that always impresses my friends and family. Plus, the recipe is surprisingly simple, making it easy for anyone to replicate the joy these cupcakes bring. Each bite is a perfect balance of sweetness and texture, and they’re just the right size for a little indulgence. I can't wait for you to try them!

Created by

Felicity Grant

Last updated on 2026-01-13T22:46:19.123Z

When I first made these Chocolate Pistachio Cupcakes, I was amazed by how easy they were to whip up while still tasting gourmet. The secret lies in adding finely chopped pistachios directly into the batter, infusing the cupcakes with that signature nutty flavor. It's a small change that makes a huge difference!

Another tip I discovered while experimenting with this recipe is to let the cupcakes cool completely before frosting. It ensures the frosting sets perfectly and doesn’t melt into a puddle. Trust me, the soft, creamy chocolate frosting elevates these treats to a whole new level!

        Why You'll Love These Cupcakes
        Decadent chocolate flavor with a unique pistachio twist
Moist and fluffy texture that delights your taste buds
Great for celebrations, dinner parties, or just because!

      

The Importance of Okamoto's Chocolate

Using high-quality unsweetened cocoa powder is crucial for these Chocolate Pistachio Cupcakes. It enhances the rich chocolate flavor while ensuring a deep, satisfying chocolate color. Look for cocoa powder that is Dutch-processed for a smoother, less acidic taste. If you're in a pinch, you can substitute it with an equal amount of carob powder for a different flavor profile, though it will yield a milder flavor.

When melting and mixing the cocoa powder with the other dry ingredients, ensure it's well-sifted. This prevents clumps from forming, leading to a more uniform batter and even baking. If you notice lumps in your dry mix, simply sift it again before combining with the wet ingredients.

Perfecting the Texture

Achieving that moist, fluffy texture is a balance of ingredients and mixing techniques. Overmixing the batter once you've combined the wet and dry ingredients can lead to dense cupcakes. Mix until just combined; it's okay if a few flour streaks remain. The buttermilk plays a key role here, as its acidity tenderizes the gluten, ensuring your cupcakes don’t dry out during baking.

For an extra fluffy texture, try letting your eggs come to room temperature before adding them to the batter. They will incorporate better, leading to a lighter cupcake. If you want to make these cupcakes ahead of time, you can bake and freeze them without frosting. Store them in an airtight container for up to three months and simply frost them after thawing.

Garnishing for Visual Appeal

Presentation is key, and garnishing your cupcakes with chopped pistachios not only adds a visual pop but also a lovely crunch that complements the soft cupcake. For an even more stunning look, consider toasting the pistachios before chopping. This enhances their flavor and adds a delightful aroma, making each bite even more enjoyable.

If you're feeling adventurous, try adding a sprinkle of sea salt on top of the frosting. The contrast of salty and sweet elevates the flavor profile of these cupcakes, creating a gourmet touch that will have your guests asking for the recipe.

Ingredients

Gather all your ingredients before you start for a smooth baking experience!

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 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 unsweetened cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract
Chopped pistachios for garnish

Make sure to measure your ingredients accurately for the best results!

Instructions

Preheat your oven and prepare your cupcake tins before getting started!

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy and light.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with dry ingredients. Fold in the chopped pistachios.

Fill and Bake

Evenly fill the cupcake tins with batter and bake for 20-25 minutes, or until a toothpick comes out clean.

Make the Frosting

While the cupcakes are cooling, beat the softened butter for the frosting until creamy. Gradually add powdered sugar and cocoa powder, mixing in the milk and vanilla until smooth.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them with the chocolate frosting and top with additional chopped pistachios.

Enjoy your delicious cupcakes with friends and family!

Pro Tips

For an extra pistachio kick, try mixing some chopped pistachios into the frosting as well!

Ingredient Substitutions

If you're looking to make these Chocolate Pistachio Cupcakes dairy-free, you can substitute the buttermilk with almond milk combined with a teaspoon of vinegar or lemon juice to mimic the acidity. For the frosting, use a dairy-free butter alternative to keep the rich flavor while adhering to dietary restrictions.

For those who prefer a nut-free version, simply leave out the pistachios. You can replace them with mini chocolate chips for added sweetness and texture, which pairs well with the chocolate flavor. Just remember to reduce the sugar slightly to maintain balance.

Storing and Serving Suggestions

Once frosted, these cupcakes are best enjoyed within 3-4 days if stored in an airtight container at room temperature. If your kitchen is warm or humid, consider refrigerating them to keep the frosting from melting. Allow the cupcakes to come to room temperature before serving for the best taste experience.

For a delightful serving suggestion at gatherings, serve these cupcakes alongside a scoop of vanilla ice cream. The creamy ice cream beautifully contrasts with the rich chocolate and nutty flavors, making for a truly indulgent treat. Additionally, dusting some cocoa powder over the ice cream adds a decorative touch.

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Absolutely! Walnuts or almonds would work well for a different flavor.

→ What can I substitute for buttermilk?

You can use milk mixed with a splash of vinegar or lemon juice as a buttermilk substitute.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I freeze these cupcakes?

Yes, they freeze well! Just wrap them tightly in plastic wrap and store in an airtight container for up to 2 months.