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 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup Greek yogurt; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup finely chopped pistachios; 1/2 cup chopped pistachios; Chocolate frosting of your choice

Highlighted under: Baking & Desserts

I adore these Chocolate Pistachio Cupcakes for their delightful combination of rich chocolate and the unique crunch of pistachios. Every bite feels like a celebration, making them perfect for any occasion. When I first baked these cupcakes, I was amazed at how the flavors complemented each other beautifully. The moist chocolate cake infused with a hint of pistachio creates a decadent treat that you won’t forget. Trust me, once you try these, you’ll want to make them again and again!

Created by

Abigail Foster

Last updated on 2026-01-13T22:52:18.509Z

When I first experimented with these Chocolate Pistachio Cupcakes, I was initially doubtful about combining chocolate with pistachio. However, one taste changed everything! The nutty, buttery flavor of pistachios marries wonderfully with the deep, rich chocolate, creating a harmonious balance. I found that using finely chopped pistachios both in the batter and as a topping added a great texture.

To ensure that my cupcakes remained moist, I substituted some of the butter with Greek yogurt, which not only kept them fluffy but also elevated the flavor. The sprinkle of crushed pistachios on top gives them an attractive finish and an extra crunch!

        Why You Will Love These Cupcakes
        Decadent chocolate flavor enhanced with earthy pistachios
Moist and fluffy texture that pleases every palate
Gorgeous topping that impresses at gatherings

      

Understanding the Ingredients

The combination of all-purpose flour and cocoa powder creates a rich, chocolatey base for these cupcakes. Cocoa powder not only adds deep flavor but also contributes to the moisture levels in the cake. For a gluten-free alternative, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. However, keep in mind that the texture may change slightly, requiring adjustments in the moistness and density of your batter.

Unsalted butter is recommended for controlling the salt level in your recipe, allowing you to balance flavors effectively. Make sure to bring it to room temperature for optimal creaming with sugar, resulting in a light and fluffy cupcake. If you're short on time, you can microwave it in short bursts, but watch closely to avoid melting. Alternatively, you can use coconut oil for a dairy-free version, but expect a slight change in taste.

Baking Tips for Perfect Cupcakes

When filling your cupcake liners, aim for about two-thirds full to allow enough room for rising. Overfilling can lead to overflow and a messy baking tray. Alternatively, underfilling may result in sparse cupcakes that lack height. Keep an eye on them while baking; they typically take around 15 minutes, but always perform the toothpick test to confirm doneness—look for a dry stick exiting the center of the cupcake.

Cooling is a crucial step before frosting. Allow your cupcakes to cool in the pan for about five minutes, then transfer them to a wire rack. Frosting a warm cupcake can result in melting, which may drip and create a less appealing presentation. If you're short on time, you can speed up the cooling process by placing them in the refrigerator for about 10 minutes.

Ingredients

Ingredients for Chocolate Pistachio Cupcakes

Cupcake Batter

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

Decoration

1/2 cup chopped pistachios
Chocolate frosting of your choice

Optional Flavor Enhancements

You can add a pinch of cardamom or cinnamon to enhance the flavor profile!

Instructions

Instructions for Baking

Prepare the Cupcake Batter

Preheat the oven to 350°F (175°C). In a bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by the Greek yogurt and vanilla extract. Mix until well combined.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chopped pistachios.

Bake the Cupcakes

Line a cupcake tray with liners and fill each cup about two-thirds full with the batter. Bake for 15 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting.

Decorate

Once cooled, frost the cupcakes with your chocolate frosting and sprinkle the remaining chopped pistachios on top for a delightful crunch.

Enjoy Your Creation!

Serve these delightful cupcakes fresh, and enjoy them with family and friends.

Pro Tips

For an extra layer of flavor, consider adding a pistachio cream filling inside the cupcakes before frosting!

Frosting and Decoration Ideas

Choosing the right frosting can elevate your Chocolate Pistachio Cupcakes. A classic chocolate buttercream pairs beautifully, but consider experimenting with flavors like pistachio cream or even a light vanilla frosting for a contrast. When frosting, a piping bag with a decorative tip can create professional-looking swirls that will impress your guests. Drizzle with chocolate ganache or incorporate a pistachio paste for an extra layer of flavor.

For decoration, aside from the chopped pistachios sprinkled on top, think about adding edible glitter, chocolate shavings, or even a dusting of cocoa powder for a stylish touch. If you plan to make these cupcakes in advance, just hold off on decorating them until the day of serving to ensure the toppings remain crisp and fresh.

Storage and Make-Ahead Tips

If you need to prepare cupcakes ahead of time, they store well. Simply place your cooled cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze the un-frosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to three months. Defrost at room temperature; this helps maintain their moisture while avoiding condensation outside the package.

Consider making the cupcake batter the day before to save time. Store it in the refrigerator for up to 24 hours; just allow it to come back to room temperature before baking. This ensures that the leavening agents remain active and your cupcakes rise perfectly once in the oven.

Questions About Recipes

→ Can I use salted pistachios in the recipe?

Yes, using salted pistachios can add a nice contrast to the sweetness of the cake. Just reduce the salt in the batter slightly.

→ How can I store the leftovers?

Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze these cupcakes?

Absolutely! You can freeze the un-frosted cupcakes for up to 2 months. Just thaw them before frosting.

→ What’s the best way to frost these cupcakes?

Using a piping bag allows for a more decorative presentation. You can also use a spatula for a rustic look!