Gluten-free Dark Chocolate Pistachio Cupcakes

For Father’s Day I gave my husband a list of several cupcakes to choose from, and he chose the Banana Cupcakes with Peanut Butter Chocolate Frosting. One of the other recipes was for Dark Chocolate Pistachio Cupcakes. I knew that I wanted to try this recipe as well and did a few days later. I hope you will enjoy it as much as we did!

Gluten-free Dark Chocolate Pistachio Cupcakes

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy


Prep time


Cooking time




  • For the Cupcakes
  • 156 gr 156 Simona’s Flour Mix – 1 cup

  • 30 gr 30 Unsweetened cocoa powder – 1/3 cup

  • 1 tsp 1 Baking soda

  • 1/2 tsp 1/2 Baking powder

  • 1/2 tsp 1/2 Salt

  • 60 gr 60 Bittersweet chocolate, melted – 1/3 cup

  • 85 gr 85 Unsalted butter, softened – 1/4 cup and 2 Tablespoons

  • 175 gr 175 Granulated sugar – 3/4 cup and 2 Tablespoons

  • 1 large 1 Egg

  • 2 tsps 2 Vanilla extract

  • 180 gr 180 Buttermilk – 3/4 cup

  • 1 Tbsp 1 Glycerin

  • 2 tsps 2 Espresso powder in 1/4 cup hot water

  • For the Buttercream
  • 100 gr 100 Pistachios, unshelled

  • 1 tsp 1 Canola oil

  • 226 gr 226 Unsalted butter, softened – 1 cup

  • 1 Tbsp 1 Heavy Cream or half and half

  • 2 tsps 2 Vanilla extract

  • 1/4 tsp 1/4 Salt – omit if using salted pistachios

  • 360 gr 360 Confectioners’ sugar – 3 cups

  • Chopped pistachios for garnishing


  • For the cupcakes
  • Heat the oven to 350°F. Line cupcake pan with liners.
  • In a medium bowl mix together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  • In a stand mixer with a paddle attachment beat the butter and sugar together on medium speed until light and fluffy.
  • Beat in the egg, mixing well, then add the vanilla. Scrape the bowl as needed, then add the melted chocolate and mix until incorporated.
  • Setting the mixer to low speed, gradually add half the flour mixture, followed by the buttermilk, glycerin and coffee, and then the remaining flour mixture. Increase the speed to medium/high and beat until well combined.
  • Scoop the batter into prepared pan. Bake for 20-25 minutes, or until the cupcakes spring back when touched.
  • Cool the cupcakes in the pans for 10 minutes, then remove to a wire rack to cool completely. Prepare the buttercream.
  • For the Pistachio Buttercream
  • In a food processor, process the pistachios until they become coarsely ground. Stop and scrape down the sides of the bowl. Adding the oil a little bit at a time, continue to blend for a few minutes, stopping and scraping down the sides, until smooth and creamy. Set aside.
  • In a stand mixer with a paddle attachment beat the butter at medium-high speed until smooth. Add cream, vanilla, and salt. Continue to beat until incorporated.
  • Gradually add the powdered sugar, one cup at a time until the desired consistency has been reached. Increase the speed of the mixer to medium-high speed beat until light and fluffy.
  • Fold the pistachio paste and mix until well combined. Pipe frosting onto cupcakes and garnish with chopped pistachios.

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