Chocolate chestnut cupcakes

Chocolate chestnut cupcakes

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(13 ratings)

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Cooking time

Prep: 45 mins Cook: 35 mins

Skill level

Easy

Servings

Makes 18

Sweet chestnuts and chocolate make a heavenly combination at Christmas time

Nutrition and extra info

Additional info

  • Can be frozen before decorating
Nutrition info

Nutrition per serving

kcalories
392
protein
7g
carbs
31g
fat
28g
saturates
12g
fibre
2g
sugar
25g
salt
0.27g

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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Method

  1. Line one and a half muffin trays with 18 muffin cases. (We used deep, gold ones by Foilcraft, from cake-decorating shops.) Heat oven to 180C/160C fan/ gas 4. Tip the chestnut purée into a large bowl and mash with a fork. Whisk the eggs and sugar with an electric hand whisk until pale and frothy.
  2. Fold half the egg mixture into the chestnut mixture to lighten it, then fold in the almonds and baking powder. Gently fold in the rest of the egg, then drop the batter into the muffin cases. Bake for 25-30 mins until firm. Cool. You can freeze the cupcakes for up to 6 weeks.
  3. To make the chocolate topping, gently melt the chocolate, butter and cream together in a small pan. Pour into a bowl and leave to cool. Beat well to thicken the mixture then swirl generously onto the cupcakes and pile with chocolate curls. They will keep in the fridge for 4 days. Dust half with icing sugar and the other with cocoa before serving.

Recipe from Good Food magazine, December 2010

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Comments

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rosanneblack's picture

Just made these and wish I had read all of the reviews before having a go. I cooked the bun base and to say they were moist was a understatement and the chocolate topping is still running in the bowl. Just about to throw the whole lot in the bin. Don't waste your money on the ingredients. I think this is the type of recipe the website should remove.

elizabeth2012's picture

Tasted odd and not that nice at all - the chocolate topping was fine but the cake mixture - just not very nice at all really or 'cup cake' like. They will go probably go in the bin - put in fridge to see if taste bit better tomorrow but not hopeful. I would not recommend this recipe - a waste of time and money on expensive ingredients.

workingmum's picture
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Very sophisticated Christmas cupcakes. I couldn't get chestnut puree so I whizzed up some chestnuts in a processor instead which gave the cakes a nutty texture as well. They went down well at work, especially with colleagues with gluten intolerance.

ppglou333's picture
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Loved the idea of these but rather disappointed with the result. I made them to sell in my Mum's tea room however, felt they weren't quite worthy due to the bottoms sticking to the cases. Found the chocolate to be a little overpowering so used less in order to taste the chestnut flavour. My husband loved them & polished them off. Oh, and a bit expensive to make.

ajg1986's picture
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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!

joadams's picture

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.

shonzi's picture

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.

mrshwc's picture
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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.

lockheart's picture
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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.

1flower1's picture
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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.

1flower1's picture
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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.

annethorne1's picture
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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.

lynnbradhall's picture

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. :-(

chloec271's picture
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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!

broadhaven's picture
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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.

1william's picture

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.

mademoiselle-emma's picture
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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!

ladylotty's picture
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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!

ladylotty's picture
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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!!

marlowbm's picture
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Yum!

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