Chocolate Pistachio Cupcakes with Pistachio Buttercream

When I hear “chocolate pistachio cupcakes with pistachio buttercream,” it is like hearing all my favorite words in one sentence. It’s similar to when you say “walk” in front of your dog and they start zooming around the room. I can’t think of a more decadent, luxurious, indulgent-sounding treat; it’s my idea of the perfect dessert.

We start with moist chocolate cupcakes (tangy from a little buttermilk) that are generously filled with luscious pistachio cream. Each cupcake is then frosted with a fluffy pistachio buttercream and finished with chopped pistachios. They’re rich, nutty and best for those who really, really love pistachios. Anyone still obsessing over the Dubai chocolate craze should add a little kataifi to the filling, but it’s not necessary—these cupcakes are perfect as is.

Ingredients for Chocolate Pistachio Cupcakes with Pistachio Buttercream

• Butter: You’ll need two sticks of butter for this recipe: one for the cupcakes and one for the frosting. Soften the butter to room temperature so it blends easily with the other ingredients.
• All-purpose flour: Measure the flour properly to prevent the cupcakes from becoming tough and dry. If you’re sticking the measuring cup into the bag, you’re probably packing in too much flour.
• Baking cocoa: For the best cupcakes possible, splurge on quality cocoa powder. Something rich, full-bodied and smooth is worth it every time.
• Buttermilk: Buttermilk makes the chocolate cupcakes exceptionally tender and even a little tangy—a welcome respite from all the rich flavors. Use a buttermilk substitute if it’ll save you a trip to the store.
• Pistachio cream: Find pistachio cream at online retailers or in specialty food stores near you. Some big-name grocery store brands might carry it, but I’d call ahead to double-check.
• Evaporated milk: We’ll smooth out the pistachio buttercream with a little evaporated milk. It’s sweeter than regular milk but not as thick as sweetened condensed milk.
• Pistachios: Each cupcake is decorated with chopped pistachios. It is a really pretty garnish and adds a little texture to the soft cupcakes.

Directions

Step 1: Mix the cupcake batter

Preheat the oven to 375°F. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, then use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated.

In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda and salt. In another separate bowl, combine the buttermilk and water. Alternately add the flour mixture and the buttermilk mixture to the creamed mixture, starting and ending with the flour mixture, beating well after each addition.

Step 2: Bake the cupcakes

Fill paper-lined muffin cups two-thirds full with batter. Bake the cupcakes until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Cool the cupcakes in the pans for 10 minutes to finish setting up, then remove them from the pans and place them on wire racks to cool to room temperature.

Step 3: Fill with pistachio cream

Cut a small hole in the corner of a pastry bag or zip-top bag, and insert a very small piping tip. Fill the bag with the pistachio cream. Push the tip through the bottom of the paper liner to fill each cupcake. It doesn’t need to be much, just squeeze for a few seconds.

Editor’s Tip: You could also cut a hole 1/2-inch deep into each cupcake and fill from the top down. Whichever feels easier to you!

Step 4: Whip up the frosting

In a small bowl, use a hand mixer or stand mixer to beat the softened butter and confectioners’ sugar until smooth. Beat in the pistachio cream, evaporated milk, vanilla extract and salt until everything is well combined.

Step 5: Decorate

Frost the cupcakes as desired, whether the frosting is smoothed on with a mini offset spatula or piped on with a piping bag. Finish each cupcake with chopped pistachios and enjoy!

Recipe Variations

• Give it a Dubai chocolate flavor: If you loved the recent Dubai chocolate craze, you’ll know these are one step away from becoming Dubai chocolate cupcakes! Just mix toasted, shredded kataifi (phyllo dough) into the pistachio cream for the filling, then pipe it into the cupcakes.
• Use a different kind of cupcake flavor: Instead of chocolate, feel free to use vanilla cupcakes or strawberry cupcakes. They’d go great with the pistachio cream filling and pistachio buttercream.
• Make ’em mini: Making these for a big party? Bake the cupcakes in mini muffin pans instead! Keep the oven at 375°, but start checking for doneness after about 10 minutes. Don’t forget to buy mini cupcake liners.

How to Store Chocolate Pistachio Cupcakes with Pistachio Buttercream

Store chocolate pistachio cupcakes with pistachio buttercream in airtight containers in the fridge for up to four days. Make sure they’re well-covered or they’ll absorb lingering fridge smells. If you haven’t frosted or filled the chocolate cupcakes yet, you can store them covered at room temperature for up to four days.

Can you freeze chocolate pistachio cupcakes with pistachio buttercream?

Yes, you can freeze chocolate pistachio cupcakes with pistachio buttercream, whether they’re frosted or unfrosted. To freeze unfrosted cupcakes, allow them to cool to room temperature, then store them in a freezer-safe container. They can be kept in the freezer for up to two months. Thaw at room temperature.

To freeze frosted cupcakes, transfer them to a freezer-safe container and freeze for up to two months. Thaw the cupcakes overnight in the fridge whenever you’re ready to enjoy them.

Chocolate Pistachio Cupcakes with Pistachio Buttercream Tips

How else can you use the pistachio buttercream?

Other ways to use pistachio buttercream include with other cupcakes and cakes, like vanilla, Earl Grey, chocolate or strawberry-flavored ones. You could also pipe pistachio buttercream between macarons or dollop it onto slices of olive oil cake before serving. Spread a little bit of pistachio buttercream on brownies, or use it to decorate a pretty pistachio cheesecake.

Can you make chocolate and pistachio cupcakes gluten-free?

Yes, you can make these pistachio chocolate cupcakes gluten-free by swapping in one of the best gluten-free flour blends for the all-purpose flour. For anyone with celiac disease, make sure all other packaged goods are certified gluten-free. Also, if you’re forgoing cupcake liners for greased muffin tins, make sure your baking spray is gluten-free; they usually contain flour.

What’s the difference between pistachio paste and pistachio cream?

The difference between pistachio paste and pistachio cream lies in their ingredients. Pistachio paste is just pistachios ground up into a spread like peanut butter or almond butter. Sometimes it contains salt or a little oil, but that’s it. Pistachio cream also contains ground pistachios, but it’s enhanced with milk, vanilla extract, oils, salt and other flavorings.