Indulge in the perfect combination of sweet, salty, and nutty with these Salted Pistachio Chocolate Cupcakes. Moist devil’s food cupcakes are filled with a luscious pistachio-chocolate ganache, topped with silky salted pistachio buttercream, and finished with a sprinkle of roasted pistachios. This dessert is where sophistication meets comfort food.
Pistachios are having their moment—from Starbucks’ pistachio latte comeback to viral desserts like the Dubai Pistachio Chocolate Bar. They’ve been considered a luxury since Roman times, and today, we’re bringing that touch of “quiet luxury” into a homemade treat that anyone can enjoy.
The Full Recipe In the end .
Looking for more nutty dessert ideas? Check out our Pistachio Gelato for another rich, creamy delight.
Why Pistachio Butter is the Star Ingredient
Pistachio butter delivers concentrated pistachio flavor without overpowering sweetness. Using just a small amount infuses these cupcakes with an unmistakable nutty richness. For best results, choose a jar made with 100% pistachios.
While homemade pistachio butter is an option, store-bought is often more cost-effective. Stir well before using to ensure a smooth texture.
The Perfect Pistachio-Chocolate Ganache Filling
This filling uses a simple 2:1 ratio of chocolate to cream, with pistachio butter for flavor depth and chopped roasted salted pistachios for crunch.
Ingredients for Ganache:
- 1 cup semisweet chocolate chips or finely chopped chocolate
- 1/2 cup heavy cream
- 2 tbsp pistachio butter
- 1/4 cup roasted salted pistachios, chopped
Making the Moist Devil’s Food Cupcakes
These cupcakes are rich yet tender, perfect for holding the creamy filling.
Steps:
- Cream butter and brown sugar until fluffy.
- Beat in eggs, cocoa, baking soda, vanilla, and salt.
- Alternate adding flour and sour cream, ending with flour.
- Mix in hot coffee for a smooth batter.
- Bake until set and let cool completely.
For another chocolate-based treat, discover our Chocolate Pistachio Cups—perfect for bite-sized indulgence.
Silky Salted Pistachio Buttercream
Buttercream is whipped with pistachio butter, a pinch of sea salt, powdered sugar, and cream until light and airy. A touch of green food coloring is optional for that classic pistachio look.
Pipe swirls or dollop generously on cooled cupcakes, then garnish with more chopped pistachios.
Serving & Storing
These cupcakes make an elegant dessert for birthdays, weddings, or holiday gatherings. Store at room temperature for up to 3 days or refrigerate to extend freshness. Always bring to room temperature before serving for the best texture.
Looking for a similar flavor profile? Try our Pistachio Wedding Cookies for a melt-in-your-mouth option.
Full Recipe – Salted Pistachio Chocolate Cupcakes
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 24
Ingredients:
Devil’s Food Cupcakes:
- 1 cup unsalted butter, softened
- 1 1/2 cups light brown sugar
- 2 eggs, room temp
- 6 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2/3 cup sour cream, room temp
- 3/4 cup hot coffee
Pistachio-Chocolate Ganache Filling:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 2 tbsp pistachio butter
- 1/4 cup roasted salted pistachios, chopped
Salted Pistachio Buttercream:
- 1 cup unsalted butter, room temp
- 3/4 cup pistachio butter
- 3 cups powdered sugar
- 1/4 tsp fine sea salt
- 1/4 cup heavy cream
- Green gel food coloring (optional)
- 1/2 cup roasted salted pistachios, for topping
Instructions:
- Bake the Cupcakes: Preheat oven to 350°F. Line tins with 24 liners. Beat butter and sugar, add eggs, cocoa, baking soda, vanilla, and salt. Alternate flour and sour cream, then add coffee. Fill liners 3/4 full and bake 20–22 mins. Cool completely.
- Make Ganache: Combine chocolate, cream, and pistachio butter. Microwave 1 min, whisk smooth, fold in pistachios. Core cupcakes and fill with ganache.
- Prepare Buttercream: Beat butter and pistachio butter. Add powdered sugar and salt. Mix in cream and whip until fluffy. Add coloring if desired.
- Decorate: Pipe or spread buttercream on cupcakes, sprinkle with pistachios, and serve.
Tips & Variations
- Swap semisweet chocolate with dark chocolate for richer flavor.
- Add a dash of cardamom for a Middle Eastern twist.
- Use pistachio paste if pistachio butter is unavailable, reducing powdered sugar slightly.
For more pistachio inspiration, check out our Pistachio Tart—another visually stunning and delicious dessert.
Conclusion
These Salted Pistachio Chocolate Cupcakes are the perfect blend of indulgence and elegance. With their moist chocolate base, creamy pistachio filling, and silky buttercream topping, they’re sure to impress at any gathering.