Chocolate and Chestnut Cupcakes Recipe Video
Ingredients
| For the cupcakes | ||
| Caster sugar | 180 Gram | |
| Butter | 180 Gram | |
| Chestnut flour | 180 Gram | |
| Chocolate | 60 Gram (Good quality plain chocolate) | |
| Eggs | 3 | |
| Baking powder | 2 Teaspoon | |
| For the frosting | ||
| Icing sugar | 180 Gram | |
| Butter | 70 Gram | |
| Chocolate | 60 Gram (Good quality plain chocolate) | |
Nutrition Facts
Serving size
Calories 372 Calories from Fat 188
% Daily Value*
Total Fat 21 g33%
Saturated Fat 12.9 g64.6%
Trans Fat 0 g
Cholesterol 97.7 mg32.6%
Sodium 87.2 mg3.6%
Total Carbohydrates 45 g14.8%
Dietary Fiber 1.4 g5.4%
Sugars 36.8 g
Protein 3 g5.3%
Vitamin A 11.6% Vitamin C
Calcium 7.6% Iron 3.6%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 180 degrees Celsius.
MAKING
2. In a mixing bowl, cream the butter and sugar for the cake together.
3. Once fluffy, beat in the eggs bit by bit and then finally fold in the chestnut flour and baking powder to create a batter.
4. In a small pan, melt the chocolate over a gentle heat.
5. Separate the cake batter into two separate bowls and then pour the chocolate into one of the bowls and mix well into the mixture.
6. Lay out 12 paper muffin cases and divide each bowl of mixture equally between the cases, starting with the chocolate batter, smoothing it out at the bottom, and then spooning the plain batter on top.
7. Place the cakes into the preheated oven and bake for 20-25 minutes, until well risen, and you can insert a skewer and have it come out clean.
8. For the Frosting: Over a gentle heat in a pan, mix the butter and icing sugar for the frosting to a paste.
9. Melt the chocolate and mix in well too. If you find the frosting overly stiff, add in a little milk.
10. Allow the baked cakes to cool and then cover with the frosting.
SERVING
11. Serve in a nice platter and enjoy.
Chef
