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

Highlighted under: Baking & Desserts

I absolutely love baking and these Chocolate Pistachio Cupcakes are one of my favorites. The rich chocolate combined with the nutty crunch of pistachios creates a delightful pairing. I enjoy making these cupcakes for special occasions but also for a casual dessert at home. They're surprisingly easy to whip up and always a hit, so I often find myself doubling the recipe. Trust me, once you taste the harmonious blend of flavors, you’ll want to make them time and time again!

Created by

Chantel Rivers

Last updated on 2026-01-13T21:52:17.420Z

When I first decided to combine chocolate and pistachios, I wasn't sure what to expect. After the first batch, I was pleasantly surprised by how well the flavors complemented one another. The chocolate batter is rich and moist, while the pistachios add a delightful crunch that breaks up the softness.

I also learned that letting the cupcakes cool properly before frosting them with cream cheese frosting really makes a difference. It helps the frosting set just right, so each bite is perfectly balanced and deliciously satisfying. Give it a try, and you'll see what I mean!

        Why You'll Love These Cupcakes
        Rich chocolate flavor paired with nutty pistachios
Moist texture with a delightful crunch
Perfect for any celebration or a sweet indulgence

      

Understanding the Ingredients

The foundation of these Chocolate Pistachio Cupcakes relies on a balanced mix of dry and wet ingredients. The all-purpose flour provides structure, while the cocoa powder infuses the cupcakes with a deep chocolate flavor. Using unsweetened cocoa powder allows for better control over sweetness in the final product, ensuring that the chocolate flavor shines through without being cloying. If you're looking to make these gluten-free, a 1:1 gluten-free flour mix can be an excellent substitute.

Pistachios not only add crunch but also contribute a unique flavor that complements chocolate beautifully. When chopping the pistachios, be careful not to over-process them; you want distinct pieces to maintain that delightful texture. Additionally, to enhance the nutty flavor, consider lightly toasting the pistachios before adding them to the batter. A quick 5-minute toast in a dry skillet will amplify their aroma and taste.

Perfecting the Baking Process

Baking times can vary depending on your oven and the size of your cupcake liners, so keep an eye on them. Start checking for doneness around the 18-minute mark. Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs. If you notice that the tops are browning too quickly, you can tent them with aluminum foil halfway through to prevent burning while ensuring that they bake completely.

Cooling the cupcakes completely before frosting is crucial. If you frost them while they are still warm, the cream cheese frosting may melt and slide off, resulting in a mess. Allow them to cool in the pan for about 5 minutes before transferring them to a wire rack for full cooling, which usually takes about 20 minutes. This step is essential to maintain the integrity of the frosting.

Ingredients

Cupcake Batter

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Pistachio Addition

1/2 cup pistachios, chopped

Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preparation

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk.

Combine Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Fold in the Pistachios

Gently fold in the chopped pistachios until evenly distributed throughout the batter.

Bake the Cupcakes

Line a muffin tin with cupcake liners. Fill each liner about 2/3 full with batter. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Frosting

While the cupcakes cool, prepare the cream cheese frosting. Beat together the cream cheese and butter until combined. Gradually mix in the powdered sugar and vanilla extract until smooth and creamy.

Frost the Cupcakes

Once the cupcakes are completely cooled, generously frost each one with the cream cheese mixture. Optionally, sprinkle additional pistachios on top for garnish.

Enjoy!

Pro Tips

To enhance the pistachio flavor, consider using pistachio extract in the frosting. Also, make sure your butter is at room temperature for both the batter and frosting to ensure a smooth texture.

Storing and Serving

These cupcakes can be stored in an airtight container at room temperature for up to 3 days, but if you want to extend their freshness, store them in the fridge for up to a week, especially due to the cream cheese frosting. You can also freeze the unfrosted cupcakes for up to 3 months. Just thaw them at room temperature before frosting them whenever you're ready to enjoy.

For an elegant touch when serving, consider pairing the cupcakes with a scoop of vanilla ice cream or drizzling a glaze made from melted chocolate over the top. A sprinkle of additional crushed pistachios can elevate the presentation and flavor, creating a beautiful contrast to the rich chocolate.

Variations to Try

While the chocolate-pistachio combination is stellar, feel free to experiment with flavor profiles. For a citrus twist, add a teaspoon of orange zest to the batter for a refreshing citrus note that brightens the chocolate flavor. Alternatively, espresso powder can be incorporated into the batter, enhancing the chocolate's depth and richness.

If you’re looking for a more decadent cupcake, consider incorporating a ganache filling. Simply melt together chocolate and cream, allow it to cool slightly, then pipe it into the center of each cupcake once cooled. This will give you a delicious surprise in every bite and take your cupcakes to the next level.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

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

→ How can I store leftover cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

→ Can I use other nuts instead of pistachios?

Absolutely! You can replace pistachios with chopped walnuts or almonds for a different flavor.

→ What can I do if my frosting is too thick?

If your frosting is too thick, add a tablespoon of milk at a time until it reaches your desired consistency.