Pistachio Chocolate Cupcakes {Quick & Delicious}
Moist. Creamy. Decadent. My Pistachio Chocolate Cupcakes are made from my stress-free chocolate cupcakes and topped high with creamy pistachio frosting! They can be filled with toasted Kataifi (shredded Phyllo pastry) and pistachio cream if you’re looking for an extra crunchy surprise! Inspired by my love for pistachio desserts and the viral Dubai chocolate bar craze on social media, these cupcakes are an irresistible sweet treat that is simple to make and delicious to eat! They are truly a pistachio lover’s dream!!
What is the Viral Dubai Chocolate Bar?
The viral Dubai chocolate bar, is a delicious filled, chocolate-bar that originates from Fix Dessert Chocolatier in Dubai and has gained mass attention on TikTok. Common fillings include pistachio cream, custard, and caramel. This chocolate bar features chocolate, pistachio spread, and kataifi pastry (shredded Phyllo pastry) to create the perfect blend of crunchy and buttery.
Where can I find pistachio spread/cream?
Pistachio spread can be found in the spreads/jams section of your international grocery store or online. It is shelf stable outside of the fridge and it’s expiration date is fairly long (although it might not last long on your kitchen shelf!)
What is Kataifi?
Kataifi is a type of shredded pastry that is popular in Middle Eastern and Mediterranean cuisines. It is made from shredded phyllo dough. It can be found in the refrigerated or frozen pastry section of grocery stories (you may have more success finding it in stores with a large international section). The dough is delicate and thread-like, that is incredibly crunchy when toasted! It makes the perfect filling for chocolates or desserts!
To make my Pistachio Chocolate Cupcakes, you will need:
Chocolate Cupcakes:
- Cocoa – Dutch Processed/Superior Red provides the richest cocoa flavour for these chocolate-y cupcakes
- Vegetable Oil – Canola oil is my go-to for these cupcakes as it is flavourless and light
- Milk – of your choice! I use whatever I have in my fridge (2% m.f., 3.25% m.f., soy milk, almond milk)
- Flour – All-purpose flour works well for this recipe, no need for special cake/pastry flours!
- Sugar – Granulated sugar
- Egg – Binder
- Espresso Powder *Don’t forget this ingredient!! Espresso powder really enhances all chocolate flavours and is particularly important in this cupcake recipe!
- Rising Agents *Baking Powder and Baking Soda
Pistachio Frosting:
- Unsalted butter (at room temperature)
- Powdered sugar
- Pistachio Spread (such as Pisti pistachio cream)
- Vanilla extract
- Heavy whipping cream **only 3 tbsp!
- Salt
Let’s make some Pistachio Chocolate Cupcakes
Preheat your oven to 350F. Line cupcake/muffin pan with paper liners. Set aside.
In large mixing bowl, combine flour, sugar, cocoa powder, espresso powder, salt, baking soda and baking powder. Whisk this flour mixture to combine.
To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.
Add boiling water to the mixture. (slowly)
Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
Fill each cupcake liner approximately 3/4 full with batter. Divide any remaining batter into the 12 cupcake liners, making sure all have roughly the same amount of batter.
Bake cupcakes for ~25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.
Pistachio Frosting
Beat softened butter. Add pistachio spread and continue to mix until smooth, and creamy.
Add powdered sugar and continue to mix on low speed. Increase speed to medium-high until creamy consistency once again achieved.
Scrape down bowl. Add 3 tbsp of heavy cream, vanilla, and salt. Beat for 2-3 minutes until frosting is fluffy.
(optional) Pistachio Crunch Filling
Toast Kataifi (shredded phillo) in a pan with butter or oil, until it becomes golden and crispy. Allow to cool completely. For a sample of how this can be done, see below:
Prepare your Crispy Kataifi (shredded Phyllo): In a medium pan, melt your butter and add Kataifi shredded dough. Fry until all pastry has crisped and is golden brown, approximately 5-10 min (note: you can add an additional 1 tbsp of coconut oil/butter, if needed, to help browning during the frying process).
Mix together pistachio spread and toasted Kataifi. Set aside.
Assembly
If filling your cupcakes, cut out circles of cupcake from each of your cupcakes. Add a teaspoon of pistachio cream to each cupcake. Add back the tops of each cupcake, over top of the pistachio cream filling.
Place Pistachio Frosting into a piping bag with your desired tip. Pipe frosting over each cupcake (note: I like to pipe these cupcakes with a star tip and to create either classic frosting mounds or rose like piping that starts in the centre and moves outwards)
Decorate with pieces of crushed pistachios, chocolate, or Kataifi, as desired.
Serve and enjoy!
Also check out:
Chocolate Pistachio Bark
Chocolate Orange Cupcakes
Oreo Cupcakes
Pistachio Chocolate Cupcakes
Equipment
- large bowl
Ingredients
Chocolate Cupcakes
- 1 cup Flour All-purpose
- 1 cup Sugar Granulated
- 1/3 cup Cocoa Dutch processed/Superior Red
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Espresso Powder
- 1 Egg
- 1/2 cup MIlk of your choice!
- 1/4 cup Canola Oil or other light vegetable oil
- 1 tsp Vanilla
- 1/2 cup Hot Water Boiled
Pistachio Frosting
- 3/4 cup Unsalted Butter
- 1/2 cup Pistachio Spread/Cream such as Pisti pistachio cream
- 2 cup Powdered Sugar
- 3 tbsp Heavy Cream (m.f. 35%)
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
(optional) Pistachio Filling
- 1/3 cup Pistachio Spread/Cream such as Pisti pistachio cream
- 1/4 cup Toasted Kataifi (shredded Phyllo) fresh or frozen, then toasted with butter (see notes for detailed instructions)
Instructions
Chocolate Cupcakes
- Preheat your oven to 350F. Line cupcake/muffin pan with paper liners. Set aside.
- In large mixing bowl, combine flour, sugar, cocoa powder, espresso powder, salt, baking soda and baking powder. Whisk this flour mixture to combine.
- To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.
- Add boiling water to the mixture. (slowly)
- Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
- Fill each cupcake liner approximately 3/4 full with batter. Divide any remaining batter into the 12 cupcake liners, making sure all have roughly the same amount of batter.
- Bake cupcakes for ~25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.
Pistachio Frosting
- Beat softened butter. Add pistachio spread and continue to mix until smooth, and creamy.
- Add powdered sugar and continue to mix on low speed. Increase speed to medium-high until creamy consistency once again achieved.
- Scrape down bowl. Add 3 tbsp of heavy cream, vanilla, and salt. Beat for 2-3 minutes until frosting is fluffy. Set aside.
(optional) Pistachio Crunch Filling
- Toast Kataifi (shredded phillo) in a pan with butter or oil, until it becomes golden brown and crispy. Allow to cool completely. See notes below for full instructions!
- Mix together pistachio spread and toasted Kataifi. Set aside.
Assembly
- If filling your cupcakes, cut out circles of cupcake from each of your cupcakes. Add a teaspoon of pistachio cream to each cupcake. Add back the tops of each cupcake, over top of the pistachio cream filling.
- Place pistachio frosting into a piping bag with your desired tip. Pipe frosting over each cupcake (note: I like to pipe these cupcakes with a star tip and to create either classic frosting mounds or rose like piping that starts in the centre and moves outwards)
- Decorate with pieces of crushed pistachios, chocolate, or Kataifi, as desired.
- Serve and enjoy!
Video
Notes
- All-purpose flour works very well for these cupcakes!
- You can use any vegetable oil you have at home
- This cake batter will be very thin – go slow while mixing to ensure that you are able to get an even batter without the huge mess!
- **How to prepare your Crispy Kataifi (shredded Phyllo): In a medium pan, melt your butter and add Kataifi shredded dough. Fry until all pastry has crisped and is golden brown, approximately 5-10 min (note: you can add an additional 1 tbsp of coconut oil/butter, if needed, to help browning during the frying process).
- Want to make a filling but can’t find Kataifi? Anything crunchy can work for the pistachio filling – you can try crushed pistachios, chocolate pieces, or rice cereal!
