Pistachio Chocolate Cupcakes {Quick & Delicious}
These Pistachio Chocolate Cupcakes feature a moist chocolate base filled with creamy pistachio ganache and topped with fluffy salted buttercream. Quick, decadent, and perfect for festive occasions like Diwali—it's every pistachio lover's dream!
Equipment
- Muffin/cupcake pan
- Paper cupcake liners
- Large mixing bowls (wet/dry separation)
- Whisk or electric mixer
- Measuring cups/spoons
- Microwave-safe bowl (for ganache)
- Piping bag + piping tip (for frosting)
- Cooling rack
- Spoon or cupcake corer (for filling)
- Dry Ingredients for Chocolate Cupcakes
- 1 cup (120g) – All-purpose flour
- 1 cup (200g) – Granulated sugar
- 1/3 cup (35g) – High-quality Dutch processed cocoa
- e.g., Superior Red for deeper chocolate flavor
- 1 tsp – Espresso powder (enhances chocolate flavor)
- 1 tsp – Baking powder
- 1/2 tsp – Baking soda
- 1/4 tsp – Salt
Ingredients
- ⅓ cup 80ml – Neutral oil (canola oil or other vegetable oil)
- ½ cup 120ml – Milk
- 1 large – Egg
- Or an eggless option — click here for eggless cupcake batter
- 1 tsp – Pure vanilla extract
- ½ cup 120ml – Hot freshly boiled water
- Activates cocoa and gives bakery-like softness
- Ingredients for Devil’s Food Cupcake Variation
- ½ cup 50g – Unsweet dark cocoa powder
- 1 cup 220g, packed – Light brown sugar
- ½ cup 115g – Softened unsalted butter
- 2 large – Eggs
- ½ cup 120g – Tangy sour cream
- ½ cup 120ml – Freshly brewed hot coffee
- Pistachio Frosting Ingredients
- 1 cup 226g – Unsalted butter (room temperature)
- ½ cup 120g – Creamy pistachio spread
- e.g. Pisti pistachio cream
- 2 to 2½ cups 240–300g – Powdered sugar (fluffy texture)
- 2 –3 tbsp – Heavy cream ideally 35% m.f.
- ½ tsp – Vanilla essence
- A pinch – Extra fine grain sea salt
- A tiny amount optional – Green gel food color (for vibrant pistachio look)
- 2 –3 tbsp – Chopped roasted salted pistachios topping
- ¼ cup – Toasted Kataifi shredded phyllo — fresh or frozen, toasted in butter
- Pistachio Ganache or Filling Options
- Ganache Version:
- ½ cup 85g – Semisweet chocolate chips or finely chopped chocolate bars
- ¼ cup 60ml – Heavy cream
- 2 tbsp – Pure pistachio butter
- Alternative Pistachio Filling:
- ½ cup 60g – Pistachios (shells removed)
- ¼ cup 30g – Powdered sugar
- ¼ tsp – Vanilla extract
- 1 –2 tsp – Water as needed for blending
Instructions
- Prepping the Cupcakes
- Preheat oven to 350°F
- Line muffin pan with paper liners
- Mix dry ingredients (flour, cocoa, sugar, salt, baking powder, baking soda)
- In a separate bowl, whisk eggs, milk, vanilla, butter, and coffee
- Combine wet and dry ingredients to form batter
- Stir in boiling water for smoothness
- Fill liners ¾ full
- Bake for 15–20 minutes
- Check doneness with toothpick
- Cooling and Preparing the Filling
- Cool cupcakes in pan for a few minutes
- Transfer to wire rack
- Melt chocolate, cream, and pistachio butter for ganache
- Let ganache cool
- Core cupcakes with spoon or corer
- Pipe ganache into center
- Making the Pistachio Buttercream
- Beat butter until creamy
- Add powdered sugar and milk
- Mix in green food coloring
- Whip on high for fluffiness
- Pipe frosting using swirl or rose technique
- Toppings and Serving Tips
- Sprinkle chopped pistachios
- Add chocolate shavings for texture
- Optional: use Kataifi or phyllo crumbs for crunch
- Keep it simple or get creative
- Storing and Enjoying
- Store in airtight container or zip-top bag
- Refrigerate for up to a few days
- Freeze for longer storage
- Perfect for gifting or pairing with coffee
Notes
Inspired by Mediterranean desserts (Kataifi topping)
Can be made eggless or with eggs
Not too sweet, well-balanced flavor
Perfect for festive occasions like Diwali
Can be stored or frozen
Makes a great gift item
Customizable with chocolate ganache or pistachio filling
Decorative and elegant yet quick and easy
Texture contrast from crunchy toppings (pistachios, Kataifi)
Moist chocolate base, fluffy pistachio buttercream