Chestnut and Chocolate Cupcakes
These delicious cupcakes have no flour and are made with chestnut puree, ground almonds, and egg. They are delightful!
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
18
Servings
- whole-wheat pasta, FOR THE CUPCAKES
- 450 grams chestnut puree
-
-
- 200 grams almonds, chestnut puree
-
- whole-wheat pasta, FOR THE FROSTING
-
-
-
- chocolates, shaved or chocolate sprinkles
Preparation
1h
0 mins
Medium
- Preheat the oven to 180 degrees Celsius.
- Prepare a baking tray for 18 cupcakes with cupcake liners (the ones that look best are brown, black, gold, or silver).
- In a deep bowl, mash the chestnut puree with a fork.
- In another deep bowl, use an electric mixer to beat the eggs with the sugar until you have a frothy mixture.
- Pour the egg mixture into the chestnut puree and mix. Add the ground almonds and baking powder, and mix well.
- Pour the mixture into cupcake liners and bake for 25 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool while you make the frosting.
- For the frosting, melt the chocolate in a double boiler. Add the butter and cream and mix well. Pour into a container and let it cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by