Chocolate Chestnut Mini Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- 3 ½ ozs plain Dark chocolate (60% cocoa solids, grated)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- For the chestnut buttercream
- ¾ cup Chestnut cream (or paste)
- ¾ cup unsweetened Chestnut puree
- 1 cup unsalted butter
- 1 cup powdered sugar (heaped)
- 1 Tbsp dark Rum (optional)
- 1 tsp vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases or cups in 2 x 12 mini muffin tins.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy. Gradually beat in the sugar, vanilla and salt until smooth.
3.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
4.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the chestnut buttercream: beat together the chestnut paste and chestnut puree until smooth. Add the butter and beat again.
6.
Sift in the icing sugar and add the rum and vanilla extract. Beat well until smooth.
7.
Spoon into a piping bag with a star nozzle and pipe a swirl on top of each cake.
