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Chocolate Pistachio Marbled Cupcakes on a cooling rack

Chocolate Pistachio Marbled Cupcakes

  • Author: She's Almost Always Hungry
  • Total Time: 1 hour, 10 minutes
  • Yield: 18 1x


These cupcakes are a new take on a classic bundt cake.



For the cupcakes

1 box (15.25 ounces) yellow cake mix

1 box (3.4 ounces) instant pistachio pudding mix

4 large eggs

1 cup water

1/2 cup vegetable oil

1/2 teaspoon almond extract

1/4 cup chocolate syrup

For the ganache

1/2 cup heavy cream

1/2 cup semi-sweet chocolate chips

For decoration

4 tablespoons finely chopped pistachios

1 tablespoon sprinkles

4 tablespoons candies


For the cupcakes

Preheat oven to 375 degrees F.

Line muffin tin with cupcake liners.

In the bowl of a stand mixer, combine the cake mix, pudding mix, eggs, water, vegetable oil, and almond extract. Mix for 2 minutes on medium-low speed. This can also be done with a hand mixer.

Remove about 1 cup of the batter to a small bowl and add the chocolate syrup. Mix well to combine.

Fill each cupcake liner about halfway with the pistachio cake batter. Spoon 2 teaspoons of chocolate batter on top of the pistachio batter. Using a butter knife, gently swirl the two batters to create a marbled pattern.

Bake the cupcakes for 14-17 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.

Place muffin pan on a rack and cool cupcakes completely.

For the ganache

Place the chocolate chips into a heatproof bowl.

In a small pan, gently warm the heavy cream, just until tiny bubbles form around the edge of the pan.

Pour the heavy cream over the chocolate chips and let sit for 2 minutes. Stir the cream and chocolate until smooth and shiny.

To assemble

Gently dip the top of each cupcake in the ganache. Let excess drip off before turning right-side up on a rack.

Decorate each cupcake with chopped pistachios, sprinkles, or candies.


To make this as a bundt cake

  • Reduce oven temperature to 350 degrees F.
  • Generously grease and flour a bundt pan. Place half of the pistachio batter in the pan, then layer all of the chocolate batter, and then top with the remaining pistachio batter. Use a butter knife or spatula to gently swirl the batters to create the marbled effect.
  • Bake for 50 minutes or until a toothpick inserted comes out clean.
  • Cool in the pan on a rack for 15 minutes before inverting and removing the cake from the pan to finish cooling.
  • Omit the ganache and serve with a dusting of powdered sugar.
  • Prep Time: 20 minutes
  • Inactive Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Cakes, Cupcakes
  • Cuisine: American


  • Serving Size: 1 cupcake
  • Calories: 260.91
  • Sugar: 19.57 g.
  • Sodium: 250.46 mg.
  • Fat: 13.28 g.
  • Saturated Fat: 3.85 g.
  • Carbohydrates: 33.04 g.
  • Fiber: 0.93 g.
  • Protein: 3.43 g.
  • Cholesterol: 48.87 g.

Keywords: chocolate, cake mix, pudding mix