Home > Green Dream Pistachio Cupcakes

Green Dream Pistachio Cupcakes

by Nick Makrides
Green Dream Pistachio Cupcakes

Have you ever tried the nutty flavour of pistachios with chocolate? No? Then you need to try it as a cupcake to truly appreciate how delicious it is!

Pistachio flavoured cupcakes topped with chocolate ganache frosting and a sprinkle of crushed pistachios.

Green Dream Pistachio Cupcakes

Green Dream Pistachio Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 cup pistachios unsalted, very finely chopped or crushed + extra for sprinkling on top of the frosting
  • 1 cup Chocolate sauce


  • 1 batch of my chocolate ganache frosting



  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add crushed pistachios and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice-cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • Core the centre of the cupcake using the end of a piping tip, an apple corer or a knife and fill with chocolate sauce.
  • To frost the cupcakes fit the end of a piping tip with a Wilton 1M tip and frost in a swirl. Finish off with a sprinkle of finely crushed pistachios.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 247kcal
Carbonhydrates: 20g
Protein: 6g
Fat: 16g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 158mg
Fiber: 2g
Sugar : 1g
Vitamin A: 221IU
Vitamin C: 1mg
Calcium: 63mg
Iron: 2mg
Nutrition Disclosure

You may also like

Leave a Comment

Recipe Rating