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!

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