Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup vegetable oil; 1/2 cup milk; 1 teaspoon vanilla extract; 1 tablespoon vinegar; 3/4 cup chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 2 tablespoons milk; 1 teaspoon vanilla extract; Chopped pistachios for garnish

Highlighted under: Baking & Desserts

I've always been a fan of chocolate, but pairing it with pistachios takes it to a whole new level. Each bite of these Chocolate Pistachio Cupcakes is a delightful experience, with the rich cocoa flavor perfectly complemented by crunchy pistachios. I love how easy these cupcakes are to whip up, yet they look and taste gourmet. Trust me, they're perfect for any celebration or just to satisfy a sweet tooth during a quiet evening at home.

Created by

Sabrina Holt

Last updated on 2026-01-13T20:13:17.284Z

When I first combined chocolate and pistachios in these cupcakes, I was blown away by how well the flavors harmonized. The nuts add a delightful crunch that contrasts with the light and fluffy chocolate cake. I remember sharing them with friends and seeing how their faces lit up with every bite, which is why I knew I had to perfect this recipe.

One crucial tip I learned while perfecting these cupcakes is to gently fold the pistachios into the batter just before baking. This helps maintain their crunchiness while ensuring that the flavor permeates the chocolate without overwhelming it. Trust me, that little detail makes all the difference!

        Why You'll Love These Cupcakes
        Rich chocolate flavor paired with crunchy pistachios
Moist and fluffy texture that's irresistibly good
Perfect for any occasion, from parties to quiet evenings at home

      

Baking the Perfect Cupcake

To achieve the ultimate cupcake rise and texture, it’s essential not to overmix your batter after combining the wet and dry ingredients. Mix until just combined to ensure that the cupcakes remain light and fluffy. You’ll want to see a few streaks of flour remaining rather than a perfectly smooth mixture. This technique helps maintain air pockets in the batter, allowing the cupcakes to rise beautifully in the oven.

Another key tip is to properly preheat your oven at 350°F (175°C). An oven thermometer can help ensure that your oven is at the right temperature, as an improperly heated oven can lead to dense, uneven baking. When you place your muffins in the oven, it’s best to avoid opening the door during the first 10 minutes of baking to maintain a consistent temperature and steam.

The Role of Ingredients

The combination of cocoa powder and sugar creates a rich, moist flavor in these cupcakes. Unsweetened cocoa powder lends a deep chocolate profile without making them overly sweet. Meanwhile, sugar not only sweetens the batter but also helps to tenderize the cupcake by interfering with gluten formation, resulting in a softer crumb. You could substitute coconut sugar for a less refined option, though the flavor will be slightly different.

In this recipe, vinegar plays a crucial role by reacting with the baking soda to create carbon dioxide bubbles, which helps the cupcakes rise. If you prefer not to use vinegar, lemon juice can be an effective substitute. This acidity contributes to achieving a perfect balance of flavors, enhancing the chocolate while helping to create that coveted moist texture.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon vinegar
3/4 cup chopped pistachios

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract
Chopped pistachios for garnish

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In a separate bowl, mix the oil, milk, vanilla extract, and vinegar until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped pistachios.

Fill the Muffin Tin

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake the Cupcakes

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.

Prepare the Frosting

In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with milk and vanilla, until fluffy.

Frost the Cupcakes

Spread or pipe the frosting onto the cooled cupcakes and garnish with additional chopped pistachios.

Pro Tips

For extra flavor, consider adding a pinch of sea salt on top of the frosting before serving.

Frosting Tips

When preparing the frosting, ensure your butter is at room temperature for easy incorporation. If your frosting seems too soft after adding the powdered sugar, simply add a bit more cocoa powder or powdered sugar until reaching the desired thickness. This will help create a fluffy texture that holds its shape when piped onto the cupcakes.

Additionally, if you’re looking to elevate the flavor, consider adding a pinch of salt to the frosting to enhance the chocolate taste. Always taste your frosting before applying it, as this will give you a sense of the sweetness versus richness to balance out with the cupcakes.

Storing and Serving

These Chocolate Pistachio Cupcakes can be stored in an airtight container at room temperature for up to three days, making them great for preparing in advance for events. If you wish to keep them longer, consider freezing them without frosting. Wrap each cooled cupcake individually in plastic wrap and place them in a freezer bag for up to three months. When ready to serve, thaw them at room temperature before frosting and garnishing.

If you want to add a twist to the serving presentation, try pairing these cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture will contrast beautifully with the moist chocolate base and crunchy pistachios, creating a delightful dessert experience.

Questions About Recipes

→ Can I replace the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend for a gluten-free version of the cupcakes.

→ How can I make the frosting chocolate-free?

Simply omit the cocoa powder from the frosting ingredients for a classic vanilla icing.

→ Can I make these cupcakes in advance?

Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving.

→ How should I store leftover cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.