In a large mixing bowl, mix sugar, flour, baking powder, baking soda, and salt.
Mix in eggs one and a time.
Mix in pistachio oil.
Mix in milk.
Fold in pistachios.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until a toothpick comes out dry.
Once cupcakes are cool, core a hole in the center of them with a paring knife or cupcake corer, fill each cupcake with about a teaspoon of cherry jam, and stick the cake bit you removed back on top of the jam. Don't worry that the top is no longer flat - this will be completely hidden by the frosting.
Frost the cupcakes with the chocolate cream cheese frosting. I used a Wilton 2D tip, but you can frost them however you'd like.
Sprinkle chopped pistachios on top of the frosting.