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    Home / Desserts / Cupcakes

    Dubai Chocolate Cupcakes

    Last update: Sep 19, 2025 Published: Sep 12, 2025 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·Leave a Review

    These Dubaï chocolate cupcakes are a fun twist on my chocolate pistachio cake. Rich, chocolatey, and topped with a creamy pistachio frosting—they’re simple but feel a little fancy.

    Dubai chocolate cupcakes on a table topped with pistachio ganache and dark chocolate drizzle
    Jump to:
    • Why you'll love this recipe
    • Ingredients you need
    • How To Make Dubaï Chocolate Cupcakes
    • Tips for this recipe
    • More Pistachio Recipes
    • Dubai Chocolate Cupcakes

    These Dubai chocolate cupcakes feature a rich chocolate base, a crunchy pistachio kadaif filling, and a silky pistachio ganache frosting—bringing all the flavors of my popular cake into single-serving treats.

    Topped with a rich chocolate drip, they’re packed with bold flavors and textures—perfect for pistachio lovers!

    Why you'll love this recipe



    • Bold flavors in every bite - These cupcakes combine rich chocolate, nutty pistachio, and a crisp kadaif center for a bakery-style treat that stands out.
    • Light and creamy frosting - The whipped pistachio ganache is silky, not too sweet, and pairs perfectly with the soft chocolate base.
    • Impressive but easy - They look fancy with the drip and crunch, but they’re simple enough to make at home with basic ingredients.

    Ingredients you need

    You need these ingredients to make these chocolate pistachio cupcakes:

    • Chocolate cupcakes : Flour, cocoa powder, sugar, eggs, buttermilk, butter, baking powder, baking soda, vanilla.
    • Pistachio ganache : White chocolate, heavy cream, pure pistachio puree or a pistachio spread, vanilla, Green food coloring (optional).
    • Crispy pistachio kadaif: Toasted kadaif noodles and pistachio spread.
    • Chocolate drip: Dark chocolate, heavy cream, and chopped pistachios for garnish.
    Bowls with ingredients to make Dubai chocolate cupcakes

    How To Make Dubaï Chocolate Cupcakes

    Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

    Whisk together the melted butter (cooled) and sugar in a large mixing bowl until smooth and well combined.

    Add the eggs and vanilla extract, then mix until fully incorporated and slightly fluffy.

    Bowl with melted butter and granulated sugar for chocolate cupcake batter
    Mixing bowl with butter, sugar, eggs, and vanilla for chocolate cupcakes

    In a separate bowl, whisk together the dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt – and sift to remove any lumps.

    Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between the two. Mix until the batter is smooth and well combined.

    Chocolate cupcake batter with cocoa powder and dry ingredients in a bowl
    Bowl with smooth chocolate cupcake batter

    Fill cupcake liners ¾ full with the chocolate batter and place them in a cupcake pan.

    Bake in a preheated oven at 350°F (180°C) for about 18–20 minutes, or until a toothpick comes out clean.

    Let the cupcakes cool completely on a wire rack before decorating.

    Cupcake pan filled with chocolate cupcake batter before baking
    Cupcake pan with baked Dubai chocolate cupcakes

    Fill the center of each cupcake with crispy pistachio kadaif, using a spoon to press it in.

    Top with whipped pistachio ganache, drizzle with chocolate pistachio drip, and sprinkle chopped pistachios.

    Finished Dubai chocolate cupcakes on a table ready to serve
    Finished Dubai chocolate cupcakes on a table ready to serve

    Tips for this recipe

    • Use high-quality chocolate - It makes a big difference in taste and texture, especially for the ganache and the drip.
    • Chill your ganache overnight - Letting it rest ensures it whips up smooth and holds its shape well.
    • Don’t overmix the batter - Just mix until combined to keep the cupcakes soft and fluffy.
    • Let cupcakes cool completely - If they’re warm, the filling and frosting will melt or sink.
    • Use roasted kadaif for crunch - It gives the cupcakes a delicious crispy texture inside.
    • Stick to gram measurements when possible - It’s the best way to get perfect, consistent results.

    You will also love

    • Biscoff Cupcakes
    • Christmas Tree Cupcakes
    • Apple Pie Cupcakes
    • Halloween Ghost Cupcakes
    Dubai chocolate cupcakes on a table with a bite showing the inside

    More Pistachio Recipes

    • Raspberry pistachio cake
    • Pistachio macarons
    • Pistachio buttercream
    • Pistachio mascarpone frosting.

    I hope you love these Dubaï chocolate cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
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    Dubai Chocolate Cupcakes


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    • Author: Fadela
    • Total Time: 1 hour
    • Yield: 12 cupcakes
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    Description

    Rich chocolate cupcakes filled with crispy pistachio kadaif, topped with silky pistachio ganache and a chocolate pistachio drip. (Makes 12 cupcakes)


    Ingredients

    Chocolate Cupcakes :

    • 115 g (½ cup) unsalted butter, melted and slightly cooled
    • 170 g (¾ cup + 2 tbsp) granulated sugar
    • 2 large eggs, at room temperature
    • 1 tsp vanilla extract
    • 120 g (1 cup) cake flour 
    • 50 g (½ cup) unsweetened cocoa powder, sifted
    • ½ tsp baking powder
    • ½ tsp baking soda 
    • 1 pinch salt
    • 140 ml (½ cup + 1 tbsp) buttermilk, at room temperature

    Crispy Pistachio Kadaif Filling

    • 50 g crispy kadaif, pre-baked or toasted
    • 2–3 tbsp pistachio spread

    Pistachio Ganache (Whipped)

    Follow this pistachio ganache recipe

    Chocolate Pistachio Drip

    • 50 g (¼ cup) dark chocolate, chopped
    • 50 ml (3 tbsp + 1 tsp) heavy cream
    • Optional: chopped pistachios for topping

    Instructions

    Whipped pistachio ganache

    1. This recipe uses my whipped white chocolate pistachio ganache — make it ahead of time and chill overnight.

    Chocolate cupcakes

    1. In a large mixing bowl, whisk together the melted (and slightly cooled) unsalted butter with the granulated sugar until smooth and glossy.
    2. Mix in the eggs one at a time, then stir in the vanilla extract until fully combined and slightly thickened.
    3. In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking powder, baking soda, and a pinch of salt.
    4. Add the dry mixture to the wet ingredients in 2 parts, alternating with the buttermilk. Mix until just combined — do not overmix. The batter should be smooth and chocolatey.
    5. Line a muffin pan with 12 cupcake liners and fill each one ¾ full with batter. Bake in a preheated oven at 350°F (180°C) for about 18–20 minutes, or until a toothpick inserted into the center comes out clean.
    6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.

    Pistachio kadaif filling

    1. Mix pre-toasted kadaif noodles with pistachio spread until well combined. Set aside.
    2. Once cooled, use a cupcake corer or apple corer to hollow out the center of each cupcake. Fill with the crispy pistachio mixture.

    Chocolate pistachio drip

    1. In a small bowl, melt the chopped dark chocolate with heavy cream in the microwave (15-second intervals, stirring in between) or over a double boiler until smooth.

    Assemble and Decorate

    1. Pipe the whipped pistachio ganache on top of each cupcake using a piping bag fitted with your favorite tip.
    2. Drizzle the pistachio chocolate ganache over the frosting using a spoon or piping bag.
    3. Top with a sprinkle of chopped pistachios for extra crunch and a pop of color.

    Equipment

    Image of Cupcakes corer

    Cupcakes corer

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    Cupcakes liners

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    Hand mixer

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    Image of Muffins tin

    Muffins tin

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    Image of Piping bag

    Piping bag

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    Stand mixer

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    Notes

    Storage: Store your pistachio chocolate cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

    Tips:

    • Use a kitchen scale for precise measurements — it makes all the difference.
    • Don’t skip the resting time for the pistachio ganache before whipping.
    • Make sure the butter is melted and slightly cooled before mixing.
    • Don’t overmix the batter once you add the dry ingredients.
    • For best results, use high-quality pistachio paste or spread.
    • Use a cupcake corer or apple corer for clean, even centers.
    • Prep Time: 40 minutes
    • Cook Time: 20 minutes
    • Category: cupcakes
    • Cuisine: Americain

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