Christmas pud cupcakes

Christmas pud cupcakes

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(18 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 12

Cupcakes are all the rage, and this festive version are super cute and contemporary

Nutrition and extra info

Additional info

  • Freezable un-iced
Nutrition info

Nutrition per cupcake

kcalories
413
protein
6g
carbs
54g
fat
20g
saturates
10g
fibre
2g
sugar
42g
salt
0.51g

Ingredients

  • 50g dark chocolate, in chunks
  • 140g butter, plus extra for greasing
  • 100ml soured cream
  • 3 eggs, lightly beaten
  • 140g self-raising flour
  • 140g caster sugar
  • 100g ground almonds
  • 6 tbsp cocoa powder
  • 1 tsp baking powder
  • 85g dried sour cherries, plus a few extra to decorate

To decorate

  • 250g icing sugar, sifted
  • 1 tsp custard powder, sifted
  • 12 small bay leaves

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.
  2. Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.
  3. To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.

Recipe from Good Food magazine, January 2009

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Comments

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m.baker2706's picture

Nice recipe easy to make. They are a little dry so I made a couple of changes to mine added more chocolate with the butter also added more sour cream. With the icing i halved the amount asked and added a little more custard powder.

jess george's picture

Me and my friend made these last night and they turned out amazing! We did make a few changes to the recipe though.

We had some concerns about dryness which had been flagged up by other comments. We decided that 6 tbsps of cocoa powder seemed a bit excessive and probably wasn’t helping this so we used about half the amount recommended and melted an extra 25g of chocolate instead.

The mixture still looked quite heavy so we added a splash of milk and a slosh of amaretto – not only did this help keep the cakes moist but it went really nicely with the chocolate, cherries and almonds already in the mix.

A previous comment mentioned that the baking time was too long, and we checked ours after 15 minutes and found they were ready to come out!

The icing was one thing which we would probably do differently. The custard powder gave it a lovely colour but didn’t add much to the flavour and gave the icing quite a powdery taste. I think using a thick white icing, maybe with a teeny bit of yellow food colouring in it, would be much nicer.

We ditched the bay leaves (really?!) and used mint which was much prettier and tastier, and topped them with a glacé cherry.

We think they are really delicious – we’re taking them to a charity cake sale today with John from the GBBO so we hope he’s impressed too!

.Cerian.'s picture

NICE BUT DRY!!!!!!!!!!!
ADD ANOTHER 2 EGGS OR SUMFING TO HELP THEM ALONG A BIT!!

dyetiz's picture
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I used the decoration recipe on this for some muffins to take into work at Christmas & they had dissapeared by afternoon!

xcupcakex's picture

RUBISSSSH

lanz123's picture
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Looked beautiful, gorgeous tasting, very easy to make and beautifully moist. I added a splash of vanilla to the mix and baked at 170 fan for 25 mins ( checking every 5 mins after 15 mins ) . Small cakes like this are easy to overcook. Will definitely become a Christmas tradition

danicquinn's picture
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These were easy to make and decorate (I put a little 'flag' with guests' names, as place holders), but there is an issue with dryness. When they were still very moist, I was worried they might collapse without the case and turned upside down, so cooked them for 3 minutes longer than I otherwise would have. They stood up well and still tasted pleasant, but needed an accompaniment (ice-cream, etc).

I used muffin cases to cook them and peeked them off - MUCH easier than the fiddly-sounding advice re: baking parchment, and they didn't leave any marks/ridges on the cake.

danicquinn's picture
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These were easy to make and decorate (I put a little 'flag' with guests' names, as place holders), but there is an issue with dryness. When they were still very moist, I was worried they might collapse without the case and turned upside down, so cooked them for 3 minutes longer than I otherwise would have. They stood up well and still tasted pleasant, but needed an accompaniment (ice-cream, etc).

I used muffin cases to cook them and peeked them off - MUCH easier than the fiddly-sounding advice re: baking parchment, and they didn't leave any marks/ridges on the cake.

juliebahrain's picture
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Took on board comments about mixture being too dry so added extra egg (mine were sm/med) and a dash of hot water to loosen. Also only used 5 tbsp cocoa. For the chocoholics in my family I replaced the sour cherries with choc chips - very pleased with the outcome :-)

squiddle's picture
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What a shame these beautiful little puds are very dry.On my second attempt I used the gorgeous topping on little chocolate cakes! yum!

hot-pink's picture
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Lovely idea, just a shame they are so dry! I will try the decorations from this recipe on a different cake.

hot-pink's picture
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Lovely idea, just a shame they are so dry! I will try the decorations from this recipe on a different cake.

averilbaines's picture

Don't have any sour cream, is there something else I can use instead??

vickpole's picture
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These were a bit dry, I tried these in three different size bun trays. Muffin, bun and mini muffin and the mini muffin looked the best. Will use the idea of chocolate cupcakes as xmas puddings but will try other recipes.

indiawebb's picture

sorry I meant if no mixture is on the fork!

indiawebb's picture

I would suggest 15-20 mins at 150 degrees.
190 is too hot for these tiny cakes, of course they would be dry and more dry in a fan oven.

Stick a fork into the cake after 15 if no mixture is on the cake or even if just a tiny bit remove from the oven.

morven2's picture
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These turned out looking great, however they were awfully dry and were only rescued by having them with custard. I don't think I would try them again.

tashacox's picture
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I also found the cake a little dry and not quite sweet enough although the kids still enjoyed them - they did look very pretty though.

emster's picture
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I have made these cakes twice now. First time was a practice run and I found that the mixture stuck to the baking tin. The cake was also a bit dry. It was far better the second time round when I used silcone baking tin instead, and baked the mixture for a few minutes more. I also used cranberries the second time round. www.meetandtwoveg.blogspot.com

emster's picture
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I have made these cakes twice now. First time was a practice run and I found that the mixture stuck to the baking tin. The cake was also a bit dry. It was far better the second time round when I used silcone baking tin instead, and baked the mixture for a few minutes more. I also used cranberries the second time round. www.meetandtwoveg@blogspot.com

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