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Chocolate Pistachio Cupcakes
Yield: 14 cupcakes
Pistachio and chocolate dessert fans will love these chocolate pistachio cupcakes. The cupcakes are made with moist chocolate cupcakes, pistachio buttercream frosting, pistachio cream, and chopped pistachios. No instant pistachio pudding mix - just all natural pistachio flavor!
Equipment
Ingredients
Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (30 g) dark cocoa powder
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ½ cup (120 g) buttermilk room temperature
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg room temperature
- 1 tsp (1 tsp) vanilla extract
- ½ cup (120 ml) hot brewed coffee substitute with hot water
Pistachio Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- ⅓ cup (41 g) pistachio paste
- 2 ½ cups (300 g) powdered sugar
- 1 ½ tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
- ¼ tsp (0.25 tsp) salt
- 2 tbsp (30 g) heavy cream
Additional Ingredients
- 3 tbsp (23 g) pistachio cream
- ¼ cup (31 g) chopped pistachios salted or unsalted
Instructions
Chocolate Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Add in the buttermilk, vegetable oil, egg, and vanilla extract and mix until well combined. Pour in the hot coffee and gently whisk the batter until it is combined and smooth.
- Portion the cupcake batter into the cupcake liners about ⅔ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Pistachio Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add the pistachio paste and mix until well combined and smooth. Then, add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add the vanilla extract, almond extract, and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream and remove any air bubbles, mix the frosting on low speed for several minutes.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with the pistachio buttercream frosting. Pipe a generous swirl of frosting onto the cooled chocolate cupcakes. Fill another piping bag with the pistachio cream and drizzle the pistachio cream onto the cupcakes. If the pistachio cream is too thick, heat it in the microwave for 10-15 seconds. Sprinkle the cupcakes with chopped pistachios.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
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