Chestnut Fudge Cupcakes
This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.
73 K 4.2/5 (13 reviews)
55 min.
Easy
2 pieces
5 IngredientsLast modified on: January 31th 2016
For 2 pieces, you will need:
- 1
100 g sweet chestnut purée (crème de marrons) - 2
1 egg - 3
10 g flour - 4
20 g butter - 5
20 g dark chocolate - Total weight: 185 grams
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Times for this recipe
Preparation: 15 min.
Cooking: 40 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 4 min.
Put 100 g sweet chestnut purée (crème de marrons) and 1 egg into a mixing bowl.
Stage 2 - 1 min.
Mix thoroughly with a whisk.
Stage 3 - 3 min.
Add 10 g flour and mix again.
Stage 4 - 5 min.
Stage 5 - 1 min.
Pour the melted butter and chocolate into the bowl and mix well.
Stage 6 - 4 min.
Preheat the oven to 360°F (180°C).
Divide the mixture between individual cupcake (or muffin) moulds or tins.
Divide the mixture between individual cupcake (or muffin) moulds or tins.
Stage 7 - 35 min.
Remarks
For a more luxurious version, add broken pieces of marrons glacés and a tablespoonful of whisky to the mixture.
You can bake this in a single spring-form tin instead of as small cakes.
You can bake this in a single spring-form tin instead of as small cakes.
Keeping: Several days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=3 % | 90 RDI=8 % | 30 RDI=4 % | 620 RDI=30 % | 2,590 RDI: 30 % |
| Per 100 g | 3 RDI=1 % | 50 RDI=4 % | 10 RDI=2 % | 340 RDI=20 % | 1,410 RDI: 20 % |
| Per piece | 3 RDI=1 % | 40 RDI=4 % | 10 RDI=2 % | 310 RDI=20 % | 1,290 RDI: 20 % |
How much will it cost?
- For 2 pieces : 1.40 €
- Per piece : 0.70 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut cake, Chestnut mousse in a whipper , Mini Mont-Blanc choux puffs, Chestnut moelleux, Rice pudding with chestnuts and poached pears, ... See them all 9
Butter
Like these other recipes: Brussels-Bombay salad, Spaghetti with mussels and basil, Checkerboard biscuits, Scrambled eggs (Oeufs brouillés), Eggs "en cocotte" with spinach, ... See them all 470
Dark chocolate
Like these other recipes: Chocolate sauce, Chocolate mendiants, Chocolate cream, Mousse with two chocolates, Chocolate eclairs, ... See them all 36
Flour
Like these other recipes: Dublin fruit scones, Chilli potato wedges, Bechamel sauce, Toasted-flour biscuits, Hollandaise sauce, ... See them all 201
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You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
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