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–+ servings
chocolate pistachio cupcake dessert

Fudge Pistachio Cupcakes

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 small heatproof bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 handheld or stand mixer
  • 1 wire cooling rack
  • 1 Ice cream scoop or large spoon
  • 1 piping bag with star tip optional
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup shelled pistachios finely chopped
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 2 tablespoons heavy cream
  • 1/2 teaspoon almond extract
  • 1/3 cup pistachio paste or finely ground pistachios
  • 1/4 cup mini chocolate chips optional, for topping
  • 2 tablespoons chopped pistachios for garnish

Instructions
 

  • Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
  • In a medium mixing bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another medium mixing bowl whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk just until combined and no dry streaks remain.
  • Carefully stir in the boiling water until the batter is thin and smooth, then fold in the finely chopped pistachios.
  • Divide the batter evenly among the 12 liners, filling each about two thirds full.
  • Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, beat the softened butter with a mixer on medium speed until light and fluffy, about 2 minutes.
  • Gradually add the powdered sugar to the butter, mixing on low speed and scraping down the bowl as needed.
  • Add the heavy cream, almond extract, and pistachio paste or finely ground pistachios, then beat on medium-high speed until creamy and spreadable.
  • If desired, spoon the frosting into a piping bag fitted with a star tip and chill briefly if it seems too soft.
  • Once the cupcakes are completely cool, pipe or spread the pistachio frosting generously on top of each cupcake.
  • Garnish the frosted cupcakes with chopped pistachios and mini chocolate chips, if using.

Notes

For best flavor, use fresh pistachios and avoid those that taste stale or overly salty, and grind them just before adding to preserve their aroma. Letting the cupcakes cool fully prevents the frosting from melting, and you can make both cupcakes and frosting a day ahead, storing the cakes airtight at room temperature and the frosting in the refrigerator, then rewhipping briefly before using. Adjust the frosting thickness by adding extra powdered sugar to thicken or a splash more cream to loosen, and if you want a deeper chocolate flavor, sift in an extra tablespoon of cocoa powder to the dry mix while keeping the batter thin enough to stay moist.
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