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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookedbycleo.com/homemade-pistachio-butter-cups-recipe/