For the cakes
- 435g can chestnut purée
- 6 eggs
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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
For the topping
- 200g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- generous knob butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 400ml double cream
- chocolate curls
Chocolate as we know it in pressed…
- icing sugar and cocoa, for dusting
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 6 weeks.
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.