Chocolate chestnut cupcakes

Chocolate chestnut cupcakes

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(16 ratings)

Prep: 45 mins Cook: 35 mins


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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    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

      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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • generous knob butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 400ml double cream
    • chocolate curls

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    • icing sugar and cocoa, for dusting


    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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    1st Apr, 2016
    what can i say! seeing the mixed reviews got me curious. how can some love and some hate? well ive come out on the love love love. but it wasnt plain sailing. following advice i added cinnamon. when cooked fresh out the oven to be honest was quite dissappointed. no real flavour but very light. thought oh well and left till later. as they cooled i tried again, a little more flavour but a tad damp. the next morning... oh my days! amazing flavour! remember i havent iced them. i think the problem is the misconception of cup cake. if you think of these more along the lines of a bannana bread, you get a very moist, flavoursome cake still light but not sponge light if that makes any sense to you all. they never did get iced lol
    2nd Jun, 2013
    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.
    22nd Dec, 2012
    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.
    12th Dec, 2011
    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.
    27th Nov, 2011
    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.
    1st Apr, 2011
    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!
    9th Mar, 2011
    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.
    2nd Mar, 2011
    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.
    14th Jan, 2011
    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.
    12th Jan, 2011
    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.


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