Introduction

These homemade pistachio butter cups are a delightful treat combining creamy pistachio filling with rich chocolate. Perfect for a sweet snack or gift, they’re easy to make and sure to impress.

Homemade Pistachio Butter Cups Recipe - Recipe Image

Ingredients

90 g crushed graham crackers or digestive biscuits (¾ cup)
120 g powdered sugar (1 cup) (No sugar if the pistachio butter contains sugar)
150 g pistachio butter (5.3 oz)
50 g butter (1.8 oz)
300 g chocolate or chocolate chips (10 oz), chopped
2 tsp Nutella
½ tbsp coconut oil

Instructions

Step 1: Chop the chocolate and melt it together with the coconut oil and Nutella using a double boiler or bain-marie until smooth and glossy.
Step 2: Spoon about one teaspoon of the melted chocolate into each paper liner. Tilt and rotate the liner to coat the sides evenly about halfway up. Chill in the refrigerator for 5 minutes to set.
Step 3: Crush the graham crackers or digestive biscuits using a rolling pin inside a bag or a food processor. Mix the crushed cookies with powdered sugar.
Step 4: In a pot over medium-low heat, combine the pistachio butter and butter, stirring until smooth. Mix this with the crushed cookie and sugar mixture.
Step 5: Spoon the pistachio filling into the hardened chocolate shells.
Step 6: Warm the chocolate again if needed, then cover the filling completely with melted chocolate. Sprinkle some crushed pistachios on top for garnish.
Step 7: Refrigerate the filled cups until firm. Once set, they are ready to enjoy.

Tips & Variations

If your pistachio butter is already sweetened, skip the powdered sugar for a balanced flavor.
Use dark, milk, or white chocolate depending on your preference.
For added texture, fold chopped roasted pistachios into the filling.
Line your muffin tin with cupcake liners to keep the cups neat and easy to remove.

Storage

Store the pistachio butter cups in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for a few minutes to soften slightly. They can also be frozen for up to one month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another nut butter instead of pistachio butter?

Yes, almond or cashew butter can be used as a substitute, but the flavor will vary slightly from the original pistachio taste.

Do I need to use Nutella in the chocolate coating?

Nutella adds richness and smoothness, but you can omit it or replace it with a teaspoon of vegetable oil or butter if desired.

Homemade Pistachio Butter Cups Recipe

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4.4 from 71 reviews

These Homemade Pistachio Butter Cups are a delightful treat combining the rich, nutty flavor of pistachio butter with smooth chocolate shells and a crunchy biscuit base. Perfect for satisfying your sweet tooth with a homemade touch, these cups feature a creamy pistachio filling encased in glossy chocolate, topped with a sprinkle of crushed pistachios for extra texture.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 to 15 cups 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust and Filling

90 g crushed graham crackers or digestive biscuits (¾ cup)
120 g powdered sugar (1 cup) (omit if pistachio butter already contains sugar)
150 g pistachio butter (5.3 oz)
50 g butter (1.8 oz)

Chocolate Coating

300 g chocolate or chocolate chips (10 oz), chopped
2 tsp Nutella
½ tbsp coconut oil

Topping

Some crushed pistachios for garnish

Instructions

Melt chocolate: Chop the chocolate and melt it together with the coconut oil and Nutella over simmering water using a double boiler or bain-marie method until the mixture is glossy and smooth.
Coat liners: Spoon about 1 teaspoon of the melted chocolate into each paper liner. Tilt and rotate the liners to evenly coat the sides about halfway up. Place the liners in the refrigerator for 5 minutes to set the chocolate shells.
Crush cookies: Crush the graham crackers or digestive biscuits using a rolling pin inside a bag or a food processor. Transfer crushed cookies to a bowl and mix with the powdered sugar.
Melt pistachio butter: In a pot over medium-low heat, combine the pistachio butter and butter. Stir continuously until smooth and well combined. Remove from heat and mix with the crushed cookie and powdered sugar mixture.
Add filling: Spoon the pistachio butter mixture into each of the hardened chocolate shells, filling them appropriately.
Seal with chocolate: Gently re-warm the chocolate if it has hardened. Cover the pistachio filling completely with the melted chocolate to seal the cups. Immediately sprinkle some crushed pistachios on top for garnish.
Chill and serve: Place the filled cups in the refrigerator and chill until firm. Once set, enjoy these delicious pistachio butter cups!

Notes

If using sweetened pistachio butter, omit or reduce the powdered sugar in the filling to avoid excessive sweetness.
The chocolate coating sets best if refrigerated for at least 5 minutes between layers.
Use good quality chocolate for best flavor and smooth texture.
Store finished pistachio butter cups in an airtight container in the refrigerator to maintain freshness.

Keywords: pistachio butter cups, homemade chocolate cups, pistachio dessert, nut butter cups, no-bake dessert