The Ultimate Pistachio Chocolate Cupcakes
Published on September 22th, 2025
Intermediate
If you’ve been anywhere near social media lately, you’ve seen it. That mesmerising video. The satisfying crack of a thin chocolate shell, giving way to a flood of creamy, nutty pistachio and crunchy kataifi pastry. The viral Dubai chocolate bar has taken the world by storm, and frankly, we’re obsessed.
But what if you could capture that same incredible magic in a single, perfect little cake?
That was the question that led to this recipe. These aren’t just any pistachio and chocolate cupcakes. They are a tribute to that viral sensation, designed to give you all the decadent flavour and textural surprise in one glorious bite. Imagine a rich, moist chocolate cupcake, impossibly tender and light. Inside, a hidden, melting heart of creamy pistachio waits to be discovered. And to top it all off, a ludicrously silky, dark chocolate mascarpone frosting and a final scattering of crunchy pistachios.
This is the gourmet cupcake experience you’ve been waiting for. It's fashionable, it's delicious, and it's surprisingly easy to create in your own kitchen.
Why You’ll Fall in Love with This Recipe
• A Surprise Center: The Lindt Lindor pistachio ball pressed into the batter before baking creates a molten, creamy core that is pure indulgence.
• Incredibly Rich Flavour: Deep, dark chocolate and earthy, sweet pistachio are a match made in flavour heaven.
• Luxurious Topping: Forget standard buttercream. The dark chocolate and mascarpone topping is tangy, rich, and ridiculously smooth.
• Easy But Impressive: While these cupcakes look and taste like they came from a high-end bakery, the method is straightforward and perfect for any home baker.
Ingredients (makes 12)
- 100g plain flour
- 20g good quality cocoa powder
- 1½ tsp baking powder
- ½ tsp fine salt
- 80g unsalted butter, softened to room temperature
- 110g golden caster sugar
- 2 medium free-range eggs, at room temperature
- ½ tsp pure vanilla extract
- 1 tbsp whole milk
- 12 Lindt Lindor Pistachio balls
For the Silky Chocolate Mascarpone Topping:
- 90g Belgian dark chocolate (around 54% cocoa solids), chopped
- 100g full-fat mascarpone, chilled
- 1 tbsp icing sugar
- 25g pistachio kernels, roughly chopped, for garnish
Instructions:
- First things first, preheat your oven to 180ºC (160ºC Fan, Gas Mark 4). Line a 12-hole cupcake tin with your favourite cupcake cases. In a medium bowl, whisk together the plain flour, cocoa powder, baking powder, and salt. This gets rid of any lumps and ensures everything is evenly distributed. Set it aside for later.
- In a large mixing bowl, place the softened butter and golden caster sugar. Using an electric hand mixer, beat them together for 2-3 minutes until the mixture is pale, light, and wonderfully fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, beat in the vanilla extract. Sift in half of your dry flour mixture and beat on a low speed until just combined. Add the rest of the flour mixture and beat again. Be careful not to overmix here! Finally, with the mixer still on low, beat in the whole milk until the batter is smooth and glossy.
- Carefully divide the chocolate batter evenly between the 12 cupcake cases. Now for the magic. Gently press one Lindt Lindor Pistachio ball into the center of each cupcake. Push it down until just the very top is visible. The batter will rise up and bake around it, creating that secret molten core. Bake for 20 minutes, or until a skewer inserted into the cakey part (not the center!) comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This is crucial—never frost a warm cupcake!
- While the cupcakes are cooling, make the topping. Melt the chopped dark chocolate either in short bursts in the microwave or in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Set it aside to cool for a minute or two. In a separate large bowl, use a wooden spoon to beat the mascarpone, icing sugar, and a tiny pinch of salt until smooth. Pour the slightly cooled melted chocolate into the mascarpone mixture and mix until you have a smooth, rich, and spreadable frosting. If it feels a little stiff, you can loosen it with a tiny drop of just-boiled water.
- Once the cupcakes are completely cool, spread a generous spoonful of the chocolate mascarpone topping over each one. You can create rustic swirls with the back of your spoon. Sprinkle the chopped pistachios over the top for a final flourish of colour and crunch. Serve and watch everyone’s face as they discover the surprise inside!
Serving Suggestions
Serve this magnificent salad piled high, sprinkled with the chopped roasted peanuts for that essential crunch. For a truly authentic touch, serve it alongside a bowl of crispy prawn crackers for scooping. It’s also fantastic paired with fresh rice paper rolls or enjoyed on its own with a glass of chilled rosé or a crisp lager.
Frequently Asked Questions (FAQs)
What if I can't find Lindt Pistachio balls? No problem! You can substitute them with another pistachio-flavoured chocolate, a piece of high-quality dark chocolate, or even a small ball of pistachio paste or marzipan for a different kind of nutty surprise.
How do I store these cupcakes? Because of the mascarpone topping, these cupcakes should be stored in an airtight container in the fridge. They will keep for up to 3 days. Let them sit at room temperature for about 20-30 minutes before serving to allow the frosting and cake to soften slightly.
Can I make them ahead of time? Yes! The cupcakes can be baked a day in advance and stored in an airtight container at room temperature. The frosting can also be made ahead and kept in the fridge. Just let the frosting soften a little at room temperature and give it a good stir before decorating the cupcakes on the day you plan to serve them.
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