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.
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
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.