The first time I tasted chestnuts I didn’t quite like it. The taste and texture was a bit weird for me, and even though I really like the smell from the beginning. It took me some time to adjust and finally like chestnuts.
Ever since I started to like chestnuts, it made me think of how I can add chestnuts into my cakes and desserts. These chestnut cupcakes are simply delicious. They have a soft, tender texture, soaked in brandy sugar syrup that adds moisture, and topped with chocolate and coffee cream.
They are quite easy to make, and if you like chestnuts you’re gonna love them. These cupcakes would also make a great winter dessert, they are delicious for Christmas or Thanksgiving. And you know what – they’re definitely for all year-round.
Chestnut Cupcakes with Coffee Chocolate Cream
For the chestnut cupcakes:
- 2 large eggs
- 100 grams (1/2 cup) sugar
- 200 ml. (1 cup) sour cream
- 50 ml. (3 tbsp.) vegetable oil
- 1/2 tsp. vanilla extract
- 250 grams chestnut puree
- 30 ml. (2 tbsp.) expresso
- 250 grams (1/ 3/4 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- Pinch of salt
For the syrup:
- 125 ml. (1/2 cup) water
- 100 grams (1/2 cup) sugar
- 30 ml. (2 tbsp.) brandy
For chocolate and coffee frosting:
- 100 grams dark chocolate
- 125 ml. (1/2 cup) heavy cream
- 1 tsp. granulated coffee powder
- 125 ml. (1/2 cup) cold heavy cream
- Chocolate chip garnish
Preheat oven to 170c degrees.
In a large bowl, whisk eggs, sugar, sour cream, oil, vanilla, espresso and chestnut puree until mixture is smooth.
Sift in flour, baking powder and salt and mix just until blended. It is important to avoid over-mixing of the batter.
Transfer the mixture into a greased muffin pan (or aligned with paper cups) and fill up to 3/4 height.
Bake for 15-18 minutes or until cupcakes are golden and a toothpick inserted in the center comes out with moist crumbs.
Cool the cupcakes completely before decorating.
Syrup: in a small pot heat water and sugar to a boil and cook for 2-3 minutes on low heat.
Add brandy and mix well.
Cool the syrup and when it is cold, gently brush the cakes.
Chocolate and coffee frosting: chop the chocolate and put in a small bowl.
In a small saucepan heat cream and coffee to a simmer.
Pour the hot cream over the chocolate, wait a minute, and beat until you get a shiny chocolate ganache.
Cool the ganache in the refrigerator for about an hour or until completely cold and set.
Transfer the ganache into a bowl of a mixer with a whipping-attachment, add in the cream and whip until you get a uniform and very stable cream.
Transfer the cream into a piping bag with serrated piping tip and drizzle over the cupcakes.
Decorate with chocolate chips and serve.
- Chestnut puree can be obtained at any specialty store for baking products and raw materials.
- Keep the cupcakes in the refrigerator for up to a week, but they are at their best at room temperature.
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