Chocolate chestnut cupcakes

Chocolate chestnut cupcakes

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(12 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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ladylotty's picture
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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.

bingles's picture

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

strawberrytart4's picture

These are AMAZING

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