Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup finely chopped pistachios; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 cup crushed pistachios for garnish

Highlighted under: Baking & Desserts

I love whipping up these Chocolate Pistachio Cupcakes when I want to impress friends with a delightful treat. The rich chocolate pairs beautifully with the nutty flavor of pistachios, creating a unique dessert that always garners compliments. With a moist crumb and a luscious frosting, these cupcakes are perfect for special occasions or a sweet afternoon indulgence. Plus, they’re easy to make, allowing me to spend less time in the kitchen and more time enjoying the company of my loved ones.

Created by

Celeste Morgan

Last updated on 2026-01-13T23:10:16.814Z

When I first decided to combine chocolate and pistachios, I knew I'd stumbled upon something special. The first bite of these cupcakes not only amazed me with their taste but also with their texture. I realized that using finely chopped pistachios in the batter adds a delicious crunch that complements the moist chocolate cake perfectly.

I've experimented with various frostings, but a simple cream cheese frosting takes these cupcakes to the next level. It adds a tangy balance that elevates the flavors, and I've found that garnishing them with a sprinkle of crushed pistachios completes the visual appeal!

        Why You'll Love These Cupcakes
        Luxurious chocolate richness married with crunchy pistachios
Light and fluffy texture that is irresistibly moist
Perfect for birthdays, gatherings, or a quiet treat for yourself

      

Why Chocolate and Pistachios Work Together

The combination of chocolate and pistachios creates a stunning contrast in flavors and textures. Chocolate provides deep, rich notes, while pistachios add a delightful crunch and earthy undertones. This balance not only pleases the palate but also enhances the visual appeal of your cupcakes, making them a true treat for both the eyes and taste buds. When the chocolate batter meets the chopped nuts, it elevates the entire dessert experience.

In terms of baking chemistry, the fat content in pistachios contributes to the moistness of the cupcakes. They not only add flavor but also help retain moisture, ensuring that your cupcakes remain soft and tender after baking. The unique, slightly sweet flavor of pistachios contrasts beautifully with the bitterness of cocoa powder, creating a delightful harmony that invites you to indulge.

Perfecting Your Cupcake Technique

When mixing your dry ingredients, be sure to aerate your flour and cocoa powder by whisking them thoroughly before combining with wet ingredients. This step is crucial for achieving a light, fluffy texture in your finished cupcakes. Overmixing can lead to a dense cupcake, so mix until just combined – a few lumps are perfectly fine and will dissolve during baking.

As you prepare to bake, evenly distribute the batter into the cupcake liners. I find using a cookie scoop or measuring cup helps to ensure uniform size, which promotes even baking. Pay attention to the baking time; start checking around the 12-minute mark. The cupcakes should spring back lightly when touched and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
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 teaspoon vanilla extract
1/4 cup crushed pistachios for garnish

Instructions

Directions

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the eggs, milk, oil, and vanilla extract until well combined.

Bring it Together

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the chopped pistachios.

Bake

Evenly distribute the batter into the cupcake liners and bake for 15 minutes or until a toothpick comes out clean.

Cool and Frost

Let the cupcakes cool completely. While they cool, beat together the cream cheese and butter until smooth, then add the powdered sugar and vanilla. Frost the cooled cupcakes and sprinkle with crushed pistachios.

Enjoy!

Pro Tips

Allow the cupcakes to cool completely before frosting to prevent the icing from melting. For an extra touch, consider adding a hint of orange zest to the frosting for a citrusy twist.

Storage and Make-Ahead Tips

These Chocolate Pistachio Cupcakes can be made in advance, making them perfect for parties or special occasions. After cooling completely, store them in an airtight container at room temperature for up to two days or refrigerate for up to a week. If you wish to frost them later, keep the frosting in a separate container in the refrigerator, and whip it briefly before spreading to restore its creamy texture.

For longer storage, consider freezing the unfrosted cupcakes. Once cooled, wrap each cupcake in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When ready to enjoy, simply thaw at room temperature and frost as desired.

Variations and Customizations

If you're looking to customize your cupcakes, consider experimenting with different types of nuts. Almonds or walnuts could make for delicious variations while maintaining the overall flavor profile. You can also substitute the pistachios in the frosting with finely chopped almonds or hazelnuts for an exciting twist. For a festival touch, add a pinch of sea salt to the frosting for a delightful salty-sweet contrast.

For a more intense chocolate flavor, consider using dark cocoa powder instead of the standard variety. This will enhance the chocolate notes, making your cupcakes even richer. If you want to lighten them up, substitute half the all-purpose flour with whole wheat flour; just be aware it may change the texture slightly, making them a tad denser.

Questions About Recipes

→ Can I use salted pistachios?

Yes, but omit the added salt in the batter to prevent overpowering the flavors.

→ How can I store the leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these cupcakes?

Absolutely! Freeze the unfrosted cupcakes for up to 2 months. Thaw them before frosting and serving.

→ What can I substitute for eggs?

You can use unsweetened applesauce or flaxseed meal mixed with water as an egg substitute.