prep time: 30 min | bake time: 15 min | total time: 2 hrs
These eggless chocolate pistachio cupcakes are incredibly soft and tender, with a smooth, creamy pistachio filling in the center mixed with finely chopped pistachios for added texture and flavor. Each bite brings together deep cocoa richness and nutty contrast, creating a dessert that’s both comforting and indulgent.
These are hands down the softest chocolate cupcakes that you will ever taste they literally melt in your mouth! They’re perfect for any celebration especially festive occasions like Diwali, Christmas, or New Year’s Eve.
Start by preheating your oven to 350°F (175°C) and lining a 6 or 12-cup muffin pan. Combine the milk and lemon juice to create buttermilk, then mix in both sugars, oil, and vanilla extract. In a separate bowl, sift together the dry ingredients, including cocoa powder and flour, then gradually incorporate them into the wet mixture. Finally, add boiling water or brewed coffee to the batter. Pour the batter into cupcake liners and bake for 13–15 minutes.
Boil 200g of raw pistachios for 1 minute, then immediately strain into a bowl. Peel off the skins (this step gives your paste a brighter green color).
Blend the peeled pistachios in a food processor, slowly adding 1–2 tablespoons of neutral oil until smooth. Add 2–3 tablespoons of powdered sugar and 1–2 tablespoons of tahini or melted cocoa butter. You can add 2 tsps of Matcha Powder to enhance color naturally. Blend again until the mixture is creamy and spreadable.
Store your homemade pistachio cream filling in a sealed jar in the fridge for up to 2 weeks.
Beat the butter until soft and fluffy. Gradually add sifted powdered sugar and cocoa powder, mixing until smooth. Incorporate the whipping cream and vanilla extract to create a light, airy frosting.
Once the cupcakes are completely cooled, use a knife or cupcake corer to remove a small section from the center. Fill with the pistachio cream mixed wtih chopped pistachios, then pipe the chocolate buttercream on top. Add a spoonful of pistachio cream as a topping.
Make your cupcakes extra special with a few decorative touches. A touch of Gold Leaf, Sprinkle chocolate sprinkles or chopped pistachios on top of the frosting. For a professional finish, drizzle melted chocolate or pistachio cream over the frosting.
Chocolate Ganache Core – Add chocolate ganache center for a rich decadent flavor.
Mint Chocolate – Add peppermint extract to the pistachio cream or frosting for a refreshing minty version.
Berries & Chocolate – Add raspberry or strawberry jam in the center with the pistachio cream for a fruity surprise.
These cupcakes are perfect for making ahead!
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. The pistachio cream can be refrigerated separately for up to 30 days. Assemble just before serving for the freshest taste.
Yes, if you’re short on time, store-bought pistachio cream will work fine!
No pistachio cream? No problem. You can swap in almond butter, hazelnut spread, nutella or biscoff spread. Just aim for something creamy and rich that complements chocolate.
Nope! You can use a small knife, or cupcake corer to make a hole in the center, then fill it with pistachio cream using a spoon.
Of course! Swap out the all-purpose flour for a gluten-free flour blend, and make sure it contains xanthan gum for structure for example Bob’s Red Mill GF flour or King Arthur GF Flour Be sure to use gluten free ingredients for topping and frosting.
Be careful not to overbake them! Also, brown sugar and oil help keep them moist, so measure accurately.
Totally up to you! If you’re just avoiding eggs and not going fully dairy-free, regular unsalted butter works just fine. If you’re keeping it vegan or dairy-free, plant-based butter will give you great results, too.
Leave a rating and review below and let me know how you liked them! Try these cupcakes next
