CHOCOLATE CHESTNUT CUPCAKES

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Chocolate chestnut cupcakes image

Sweet chestnuts and chocolate make a heavenly combination at Christmas time

Provided by Good Food team

Categories     Treat

Time 1h20m

Yield Makes 18

Number Of Ingredients 10

435g can chestnut purée
6 eggs
175g golden caster sugar
200g ground almonds
1 tsp baking powder
200g dark chocolate
generous knob butter
400ml double cream
chocolate curls
icing sugar and cocoa, for dusting

Steps:

  • 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.

Nutrition Facts : Calories 392 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium

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