Introduction

These homemade pistachio butter cups are a delightful twist on a classic treat, combining creamy pistachio filling with rich chocolate. Perfect for a snack or a special dessert, they are 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 over simmering water using a double boiler or bain-marie until the mixture is smooth and glossy.
Step 2: Spoon about 1 teaspoon of the melted chocolate into each paper liner. Tilt and rotate the liners to coat the sides evenly, about halfway up. Place them in the refrigerator for 5 minutes to set.
Step 3: Crush the crackers or biscuits using a rolling pin and bag or a food processor. Combine the crushed cookies with powdered sugar.
Step 4: In a pot over medium-low heat, melt the pistachio butter and butter together until smooth. Stir in the dry crushed cookie mixture until fully incorporated.
Step 5: Spoon the pistachio filling into the hardened chocolate shells, filling each liner evenly.
Step 6: Warm the chocolate mixture again if needed, then spoon it over the pistachio filling to completely cover the tops. Sprinkle some crushed pistachios on top for garnish.
Step 7: Refrigerate the butter cups until firm, then enjoy your homemade treat!

Tips & Variations

Use no sugar powdered sugar or omit it if your pistachio butter is already sweetened to avoid overly sweet filling.
Try using dark, milk, or white chocolate depending on your preference for different flavor profiles.
For a crunchier texture, add finely chopped nuts into the pistachio filling before assembling.

Storage

Store the pistachio butter cups in an airtight container in the refrigerator for up to 1 week. Bring to room temperature for a few minutes before serving for the best texture. They can also be frozen for up to 1 month; thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio butter?

Yes, store-bought pistachio butter works well for this recipe. Just check if it contains added sugar and adjust the powdered sugar accordingly.

Do I have to use Nutella in the chocolate coating?

No, Nutella adds a subtle hazelnut flavor and creaminess, but you can omit it or substitute with another spread if preferred.

Homemade Pistachio Butter Cups Recipe

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★★★★★

4.8 from 136 reviews

These homemade pistachio butter cups are a delightful treat featuring a crunchy graham cracker crust, creamy pistachio butter filling, and a rich chocolate coating. Perfect for snacking or gifting, they combine sweet and nutty flavors with a luscious texture, made simple with easily accessible ingredients.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes (including chilling time)
Yield: Approximately 12 butter cups 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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 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
Crushed pistachios for topping (optional)

Instructions

Melt chocolate: Chop the chocolate finely and melt it gently with coconut oil and Nutella over simmering water using a double boiler or bain-marie method until the mixture is smooth and glossy.
Coat liners: Spoon about 1 teaspoon of the melted chocolate into each paper cupcake liner. Tilt and rotate the liner so the chocolate coats the sides evenly, reaching about halfway up. Place the lined tray in the refrigerator for 5 minutes to allow the chocolate to set firmly.
Crush cookies: Place the graham crackers or digestive biscuits in a sealed bag and crush them using a rolling pin or pulse them in a food processor until finely crumbled. Transfer to a bowl and mix with powdered sugar evenly.
Melt pistachio butter: In a small pot over medium-low heat, combine the pistachio butter and butter. Stir continuously until the mixture is smooth and fully blended. Remove from heat and mix in the crushed cookie and sugar mixture thoroughly until well combined.
Add filling: Remove the chocolate-lined cupcake liners from the refrigerator. Spoon the pistachio butter mixture evenly into each chocolate shell, filling to just below the rim.
Seal with chocolate: Reheat the remaining chocolate mixture gently if it has hardened, then spoon it over the pistachio filling to completely cover and seal the cups. Optionally, sprinkle some crushed pistachios on top for garnish.
Chill and serve: Refrigerate the filled and sealed cups for at least 1 hour or until firm. Once set, remove from fridge and enjoy your homemade pistachio butter cups.

Notes

Use powdered sugar only if your pistachio butter is unsweetened; omit otherwise to avoid excessive sweetness.
If you prefer, substitute graham crackers with digestive biscuits for a slightly different flavor and texture.
Nutella adds an extra creamy texture and a hint of hazelnut flavor, but can be omitted for a purer pistachio taste.
Ensure the chocolate is fully cooled and set between layers to maintain distinct textures.
Store these butter cups in an airtight container in the refrigerator for up to one week.

Keywords: pistachio butter cups, homemade chocolate cups, pistachio dessert, no-bake dessert, easy sweet treats