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.
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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
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 paste, 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.
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.
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.
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.
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.
Tips for this recipe
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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!
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Dubai Chocolate Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes
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
- This recipe uses my whipped white chocolate pistachio ganache — make it ahead of time and chill overnight.
Chocolate cupcakes
- In a large mixing bowl, whisk together the melted (and slightly cooled) unsalted butter with the granulated sugar until smooth and glossy.
- Mix in the eggs one at a time, then stir in the vanilla extract until fully combined and slightly thickened.
- In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking powder, baking soda, and a pinch of salt.
- 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.
- 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.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Pistachio kadaif filling
- Mix pre-toasted kadaif noodles with pistachio spread until well combined. Set aside.
- 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
- 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
- Pipe the whipped pistachio ganache on top of each cupcake using a piping bag fitted with your favorite tip.
- Drizzle the pistachio chocolate ganache over the frosting using a spoon or piping bag.
- Top with a sprinkle of chopped pistachios for extra crunch and a pop of color.
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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