Serves: Makes 12 large cupcakes
Preparation time: ~20 minutes preparation, 25 minutes cooking time
Calories: ~360 calories per cupcake
I’d planned to post something else today, but to my dismay I realised that I’d completely forgotten to take a photo of the “final product”. I was looking around my computer and then it suddenly dawned on me that I’d delayed the final photo because there was no light at the time of finishing the dish. Oopsie. Luckily it’s the sort of thing I can take photos of later, and I still have plenty left so I’ll have them ready for the next post instead! For today I’ll share something which I made during the weekend instead. I don’t know if you remember my last post, but I mentioned all the wonderful flours I’d bought and I have to say, I was feeling a bit overwhelmed. So many flours, so many things I could try and I just didn’t know what to try first.
I thought I should probably try and ease into my experimentation a bit and I figured that I’m no stranger to cake. I’d read that the chestnut flour made most excellent cakes and so my mind was made up. A cake it would be, and what ingredient goes better with chestnut than chocolate?
I wanted to try something a little different with the cake batter, and I was hoping for a layer of first chocolate cake, then plain cake, which I would then top with chocolate frosting. I found however that the bottom layer of chocolate batter rose up around the sides of the plain batter to create a kind of “cup”. No worries though – it still looked, and more importantly, tasted delicious!
If you’ve never had sweet chestnut flour before I cannot recommend it highly enough. It’s nutty and mild and has a slightly coarse texture to it which makes for not only a crumbly, moist cake, but a delicious crumb on top. It also has no gluten so you get a fantastic cake with a rich flavour which is suitable for people who can’t consume regular flours!
I seem to have been making quite a lot of unhealthy things recently though, and I have to admit that it’s having a bit of an impact on my waistline. I’m going to try and lay off the cakes and cookies for a bit and try and eat, and post, some things that are a bit more healthy! It’s been a while since I posted any “main-course” style dishes so I hope to do some things like this.
I hope you all have a a great week and I’ll be back on Thursday with the recipe which was supposed to be posted today!
Chocolate and Chestnut Cupcakes
For the cupcakes
- 180g Caster Sugar
- 180g Butter
- 180g Chestnut Flour
- 60g Good quality plain chocolate
- 3 Eggs
- 2 tsps Baking Powder
For the frosting
- 180g Icing Sugar
- 70g Butter
- 60g Good quality plain chocolate
- Start off by preheating your oven to 180 degrees Celsius and then cream the butter and sugar for the cake together in a mixing bowl. Once fluffy, beat in the eggs bit by bit and then finally fold in the chestnut flour and baking powder to create a batter.
- Melt the chocolate over a gentle heat in a small pan.
- Separate the cake batter into two separate bowls and then pour the chocolate into one of the bowls and mix well into the mixture.
- 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.
- 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. While the cakes are baking, mix the butter and icing sugar for the frosting to a paste and then melt the chocolate over a gentle heat in a pan and mix in well too. If you find the frosting overly stiff, add in a little milk. Allow the baked cakes to cool and then cover with the frosting and enjoy!