Pistachio Cream Cupcakes

7. 10. 2025

Indulge in the joy of the holiday season with these delightful mini-Christmas cupcakes that are sure to make your Christmas dinner extra special.

These homemade treats are filled with crunchy pistachios and a creamy pistachio filling; all topped off with a soft chocolate glaze. Enjoy the festive spirit with every bite!

Ingredients

For cupcakes

  • 3/4 cup powdered sugar
  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup cocoa powder
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, very cold and cubed
  • 1 large egg

For the frosting

  • 5 oz dark or milk chocolate, chopped
  • 2/3 cup heavy whipping cream

For the cream

  • 1/2 cup pistachios, shelled and chopped
  • 1/4 cup pistachio paste

For decoration

  • a small amount of melted chocolate
  • 1 cup pistachios, finely chopped

Instructions

  • n a large mixing bowl, sift together the powdered sugar, all-purpose flour, almond flour, cocoa powder, and salt.
  • Add the very cold butter cubes to the dry mixture, and use your fingers to knead the mixture until it has a crumbly consistency.
  • Add the egg to the mixture and mix with your hands until the dough comes together.
  • Knead the dough with your palms for a minute or two until it is smooth. Do not over-knead or use a mixer.
  • Cover the dough with plastic wrap and leave it to rest in the fridge for at least 2 hours.
  • After resting, roll out the dough to a thickness of 2 mm.
  • Put the rolled dough in the freezer for 15 minutes.
  • Take the dough out of the freezer and use a round cutter to cut out 6 circles. Place them one by one in the tartlet tins.
  • Put the molds with the dough in the freezer for 2 hours.
  • Preheat the oven to 325°F
  • Bake the cupcakes for 18 minutes.
  • For the chocolate frosting, chop the chocolate into small pieces and put them in a bowl.
  • Heat the cream in a saucepan over medium heat until it thickens.
  • Pour the hot cream over the chocolate and mix until smooth.
  • Once the cupcakes have cooled to room temperature, brush the sides (outside) with melted chocolate and roll them in finely chopped pistachios.
  • Place a few pieces of chopped pistachios in each cupcake and spread a small amount of pistachio paste on top.
  • Pour the chocolate frosting over the pistachios and pistachio paste and fill the cupcakes to the brim.
  • Place in the fridge to set the frosting, it may take at least an hour.
  • Keep the cupcakes filled with cream in the fridge. Enjoy!

If the dough gets too warm to work with, put it back in the freezer for 5 minutes. You may need to remove the dough from the freezer 10-15 times. It is essential to work with a dough that is cool enough to handle (i.e., not sticky) but not too cold that it breaks.

Cupcake with pistachios and chocolate frosting.
Source: spatuladesserts.com

Author of the article Milan & Ondra

We simply enjoy Christmas. At Christmaspleasure.com, we want to show you the best recipes, decorations and information about Christmas in one place. Are we missing something here? Let us know and get inspired with us! :)

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