Chocolate chestnut cupcakes

Chocolate chestnut cupcakes

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(14 ratings)

Prep: 45 mins Cook: 35 mins

Easy

Makes 18
Sweet chestnuts and chocolate make a heavenly combination at Christmas time

Nutrition and extra info

  • Can be frozen before decorating

Nutrition: per serving

  • kcal392
  • fat28g
  • saturates12g
  • carbs31g
  • sugars25g
  • fibre2g
  • protein7g
  • salt0.27g
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Ingredients

    For the cakes

    • 435g can chestnut purée
    • 6 eggs
      Eggs

      Egg

      egg

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

    • 175g golden caster sugar
    • 200g ground almonds
    • 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…

    For the topping

    • 200g dark chocolate
    • generous knob butter
      Butter

      Butter

      butt-err

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

    • 400ml double cream
    • chocolate curls
    • icing sugar and cocoa, for dusting

    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.

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    Comments, questions and tips

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    1flower1
    8th Jan, 2011
    4.05
    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
    8th Jan, 2011
    4.05
    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
    6th Jan, 2011
    4.05
    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
    29th Dec, 2010
    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
    21st Dec, 2010
    3.05
    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
    19th Dec, 2010
    1.05
    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
    17th Dec, 2010
    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
    17th Dec, 2010
    4.05
    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
    12th Dec, 2010
    2.05
    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
    12th Dec, 2010
    2.05
    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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