Chocolate chestnut cupcakes

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• Strawberry Tart

  13 November 2010

  Strawberry Tart commented on this recipe

  These are AMAZING

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• BINGLES

  25 November 2010

  BINGLES commented on this recipe

  Living in Spain chestnut puree is tricky to find but I have found a chestnut cream which of course has sugar in... My query, should I cut the amount of sugar in the recipe to compensate??? Thanks! B

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• ladylotty

  01 December 2010

  ladylotty commented on this recipe

  Hi Bingles, When I read this recipe I thought they meant creme de marrons too, but I have looked online and this chestnut puree is both canned and exactly 435g weight http://www.merchant-gourmet.com/products/chestnuts/chestnut-puree/ Don't know if you can get it in Spain though! I would look for another chestnut puree product without sugar personally - creme de marrons is quite runny where as the merchant gourmet stuff is very thick and stiff, so using a looser product might give you flat cupcakes.

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• marlowbm

  02 December 2010

  marlowbm rated and commented on this recipe

  

  Yum!

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• ladylotty

  12 December 2010

  ladylotty commented on this recipe

  I am extremely peeved. I left the cakes to cool in the trays and now they are soggy. Massive waste of time. Learn from my mistake!!

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• ladylotty

  12 December 2010

  ladylotty rated and commented on this recipe

  

  In addition to my issue above, I would like to add: *Actual cupcake recipe would benefit from some cocoa powder as I found the cakes somewhat bland - they need some enhancement! *Make sure you use the foil cases bbcGF suggest; the foil cases offer more support and the cupcakes rise upwards, I used normal muffin cases and they were flatter than I'd like. Also, had I used foil cases and still left them in the tins to cool they probably wouldn't have gotten so soggy from the moisture condensing on the tins. *This recipe is not sufficient for 18 proper cupcakes, as the batter only fills normal muffin cases 1/3 to 1/2 full - for a proper rounded bakery-style cupcake it needs to be 2/3 to 3/4 filled. Hope this helps. I'm going to try again using the above points!

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• mademoiselle-emma

  17 December 2010

  mademoiselle-emma rated and commented on this recipe

  

  I made these yesterday and I'm pretty pleased with the result. However, I agree with LadyLotty - for me, the quantities stated in the ingredients only made 12-14 muffin-sized cupcakes. Also, I actually used my own ganache recipe for the topping as my common sense kicked in and I didn't totally trust this recipe. I only needed 200ml of cream to top my 13 cupcakes, not 400ml, and I used like-for-like quantities of chocolate as well (otherwise, how does it set?) For good measure, I also added a little cinnamon and nutmeg to it which gives it a nice kick. But having said all that, the recipe was very easy to follow and they taste very nice. Thanks!

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• Jane

  17 December 2010

  Jane commented on this recipe

  Made these a few days ago. Made 18 cakes. Left them to cool , also found they had gone soggy. Won't be nmaking them again.

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• Polly

  19 December 2010

  Polly rated and commented on this recipe

  

  Tried these yesterday with some unsweetenend Chestnut Puree I had bought for a recipe from Delia. I have to say they were not nice at all. Very dry and crumbly and the taste was bland. Won't be making them again.

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• chloe

  21 December 2010

  chloe rated and commented on this recipe

  

  I made these at the weekend and they turned out brilliantly! They are very easy and mine didn't go soggy at all - lovely and moist cake - i let them cool on a wire rack, not in the tins! It does need the topping though - i don't think they'd be quite the same without it! This was very runny when first made but I left it over night and by the morning it was nice and thick to dollop a lovely thick circle of it on top! Only change I made was to make fairy cakes rather than muffins and I managed to get 28 of these out of the mix! Well stocked for our christmas party!

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• Cherry ontop

  29 December 2010

  Cherry ontop commented on this recipe

  I too found the actual cakes bland and I waited 5 hours before the icing was set enough to ice the cupcakes. We ate them - don't like waste but too much icing for cakes that didn't rise well. Won't do again. :-(

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• blueskydreamer

  06 January 2011

  blueskydreamer rated and commented on this recipe

  

  I made these in mini muffin cases and froze (uniced) - they were perfect. Some notes on this recipe: Icing - definitely do 200g chocolate and 200g cream. It gives you a better consistency to work with. Chestnut puree - I could only get sweetened where I live, so I just cut out the sugar from the recipe completely. It was fine. Cocoa - I think there must be some cocoa powder missing from the recipe. Mine came out very blonde looking. Next time I think they would be better as brunette, so I would add in some cocoa powder. I decorated mine with Maltezers and dredged with icing sugar and they were all gobbled up. Very moist - I would make them again.

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• vonnie

  08 January 2011

  vonnie commented on this recipe

  I did as sugested and put 50g cocoa powder in the cakes and made them fairy cake size. I also put 3/4 tsp cinamon in with the baking powder. The result a most delicious, moist and moorish cake and being low fat and flour free I will definatly do these again. Yum! Also I won't be putting any topping on as we like them as they are to keep the calories down. P.S I did cool them out of the tins.

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• vonnie

  08 January 2011

  vonnie rated and commented on this recipe

  

  Forgot to rate sorry. I found they made 30 fairy cake size buns and I'm really glad they freeze cos i'll never eat them all in one go.

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• lockheart

  12 January 2011

  lockheart rated and commented on this recipe

  

  had such high hopes for these, but was left disappointed. the cake itself was bland. and also didn't make as many as the recipe suggested. but the topping was tasty. interesting concept, but won't be making again.

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• mrshwc

  14 January 2011

  mrshwc rated and commented on this recipe

  

  I also added cocoa powder to the cakes. These were nice, but not amazing. I didn't like the chestnut influence as much as I would have expected.

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• Milkshake

  02 March 2011

  Milkshake commented on this recipe

  I made these and everyone loved them! Especially the topping, the reviews of this was amazing. I liked them as they were, the only thing i would change is to perhaps add some cocoa to the cake mix to make it choclatey in colour, to match the topping. (i didnt realise the cakes would be light in colour when i initially read the recipie so when baking at first thought I had done somthing wrong!) But they were lovely as per the original recipie.

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• Jo Adams

  09 March 2011

  Jo Adams commented on this recipe

  I'm usually goodwith cakes, but these went in the bin.Unpleasant texture and just not got thatsweet cakey hit welove. Nobody in my house liked them.

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• AJ

  01 April 2011

  AJ commented on this recipe

  These are simply Fantastic! So yummy - the chestnut puree helps to make them so moist, that they just melt in the mouth. I made these for my Grandma's 80th Birthday party and they went down a storm. They kept really well too for over a week - Enjoy!

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• AJ

  01 April 2011

  AJ rated this recipe

  

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http://www.bbcgoodfood.com/recipes/896667/

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Ingredients

FOR THE CAKES

• 435g can chestnut purée
• 6 eggs
• 175g golden caster sugar
• 200g ground almonds
• 1 tsp baking powder

FOR THE TOPPING

• 200g dark chocolate
• generous knob butter
• 400ml double cream
• chocolate curls
• icing sugar and cocoa, for dusting

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Difficulty and servings

Makes 18

Preparation and cooking times

Prep 45 mins

Cook 35 mins

Can be frozen before decorating

Ingredients

FOR THE CAKES

• 435g can chestnut purée
• 6 eggs
• 175g golden caster sugar
• 200g ground almonds
• 1 tsp baking powder

FOR THE TOPPING

• 200g dark chocolate
• generous knob butter
• 400ml double cream
• chocolate curls
• icing sugar and cocoa, for dusting

PER SERVING

392 kcalories, protein 7.0g, carbohydrate 31.0g, fat 28.0 g, saturated fat 12.0g, fibre 2.0g, sugar 25.0g, salt 0.27 g

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