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Pistachio Chocolate Cupcakes Recipe

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4.1 from 52 reviews

Decadent Pistachio Chocolate Cupcakes featuring moist, rich chocolate cupcakes paired with creamy pistachio frosting and an optional crunchy pistachio filling for a delightful texture contrast. Perfectly balanced flavors combine Dutch-processed cocoa with a hint of espresso and a luscious pistachio spread infused buttercream, making these cupcakes an elegant treat for gatherings or special occasions.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes

Ingredients

For the Chocolate Cupcakes

  • 1 cup All-purpose Flour
  • 1 cup Granulated Sugar
  • 1/3 cup Dutch Processed Cocoa (Superior Red)
  • 1 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp Espresso Powder
  • 1 Egg
  • 1/2 cup Milk (any kind of choice)
  • 1/4 cup Canola Oil (or other light vegetable oil)
  • 1 tsp Vanilla Extract
  • 1/2 cup Hot Boiled Water

For the Pistachio Frosting

  • 3/4 cup Unsalted Butter (softened)
  • 1/2 cup Pistachio Spread/Cream (such as Pisti pistachio cream)
  • 2 cups Powdered Sugar
  • 3 tbsp Heavy Cream (milk fat 35%)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt

Optional Pistachio Crunch Filling and Topping

  • 1/3 cup Pistachio Spread/Cream (such as Pisti pistachio cream)
  • 1/4 cup Toasted Kataifi (shredded Phyllo; fresh or frozen, toasted with butter)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake or muffin pan with paper liners and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, espresso powder, salt, baking soda, and baking powder until thoroughly combined.
  3. Add Wet Ingredients: To the dry mixture, add the egg, canola oil, vanilla extract, and milk. Mix until fully incorporated into a thick, glossy, and dark brown batter.
  4. Incorporate Hot Water: Slowly add the hot boiled water to the batter, stirring gently until the consistency changes from thick paste to a thinner liquid batter.
  5. Fill Cupcake Liners: Spoon the batter into each cupcake liner approximately 3/4 full. Distribute any remaining batter evenly among the liners to ensure uniform cupcake sizes.
  6. Bake Cupcakes: Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cupcakes cool in the pan for 5 minutes.
  7. Cool Completely: Transfer the cupcakes to a wire rack and cool completely before frosting.
  8. Prepare Pistachio Frosting: Beat the softened unsalted butter until creamy. Add the pistachio spread and mix until smooth and well combined.
  9. Add Sugar and Cream: Gradually add powdered sugar, mixing on low speed initially. Increase to medium-high speed and beat until creamy. Scrape down the bowl, then add heavy cream, vanilla extract, and salt. Beat on high for 2-3 minutes until the frosting is fluffy and light.
  10. Make Optional Pistachio Crunch Filling: Toast kataifi shredded phyllo in a skillet with butter or oil over medium heat until golden brown and crispy. Let cool completely. Mix the cooled kataifi with pistachio spread and set aside.
  11. Fill Cupcakes (Optional): Using a small knife or cupcake corer, remove a circular section from the center of each cupcake. Fill the cavity with about a teaspoon of the pistachio cream and kataifi mixture, then replace the cupcake top.
  12. Pipe Frosting: Transfer the pistachio frosting to a piping bag fitted with a star tip or preferred piping tip. Pipe frosting onto each cupcake in your desired design, such as classic swirls or rose patterns starting from the center.
  13. Decorate: Garnish the frosted cupcakes with crushed pistachios, chocolate shavings, or additional toasted kataifi for extra texture and appeal.
  14. Serve and Enjoy: Present your pistachio chocolate cupcakes for serving and enjoy the rich flavor combination and delightful textures.

Notes

  • To toast kataifi, heat a pan over medium heat, add a small amount of butter or oil, and spread the shredded phyllo evenly. Toast, stirring occasionally, until golden brown and crispy. Cool completely before using.
  • Ensure cupcakes are fully cooled before frosting to prevent melting or sliding of frosting.
  • For dairy-free options, substitute milk and heavy cream with plant-based alternatives and use dairy-free butter.
  • Use fresh or properly thawed kataifi to ensure even toasting and best texture.
  • Espresso powder enhances the chocolate flavor but is optional if unavailable.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pistachio-chocolate-cupcakes-recipe/