Christmas pud cupcakes

Christmas pud cupcakes

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(19 ratings)

Prep: 15 mins

Easy

Serves 12
Cupcakes are all the rage, and this festive version are super cute and contemporary

Nutrition and extra info

  • Freezable un-iced

Nutrition: per cupcake

  • kcal413
  • fat20g
  • saturates10g
  • carbs54g
  • sugars42g
  • fibre2g
  • protein6g
  • salt0.51g
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Ingredients

  • 50g dark chocolate, in chunks
  • 140g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml soured cream
  • 3 eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 140g caster sugar
  • 100g ground almonds
  • 6 tbsp cocoa powder
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g dried sour cherries, plus a few extra to decorate
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

To decorate

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

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.

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Comments, questions and tips

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Ariesgirl
1st Dec, 2015
I'm not keen on cherries. Can they just be left out or do I need to replace them with something, if so any ideas? Thanks
salhumbie
17th Sep, 2015
3.8
Turned out a tad dry, but were a fantastic centre piece for a Christmas celebration as they looked amazing. I'd make again but with a few adjustments.
m.baker2706
15th Jan, 2014
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
12th Dec, 2013
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!
CBiancaL's picture
CBiancaL
4th Dec, 2013
NICE BUT DRY!!!!!!!!!!! ADD ANOTHER 2 EGGS OR SUMFING TO HELP THEM ALONG A BIT!!
dyetiz
5th May, 2013
4.05
I used the decoration recipe on this for some muffins to take into work at Christmas & they had dissapeared by afternoon!
xcupcakex
25th Dec, 2011
RUBISSSSH
lanz123
22nd Dec, 2011
5.05
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
11th Dec, 2011
4.05
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
11th Dec, 2011
4.05
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.

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