This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
78 K 4.2/5 (13 reviews)
55 min.
Easy
12 pieces
5 IngredientsLast modified on: January 31th 2016
For 12 pieces, you will need:
- 1
1 lb + 5.1 oz sweet chestnut purée (crème de marrons) - 2
4 eggs - 3
3.3 oz flour - 4
3.6 oz butter - 5
4.4 oz dark chocolate
Change measures:
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 1 lb + 5.1 oz sweet chestnut purée (crème de marrons) and 4 eggs into a mixing bowl.
Stage 2 - 1 min.
Mix thoroughly with a whisk.
Stage 3 - 3 min.
Add 3.3 oz 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 | 40 RDI=20 % | 510 RDI=50 % | 140 RDI=20 % | 3,450 RDI=170 % | 14,430 RDI: 170 % |
| Per 100 g | 3 RDI=1 % | 50 RDI=5 % | 10 RDI=2 % | 330 RDI=20 % | 1,360 RDI: 20 % |
| Per piece | 3 RDI=1 % | 40 RDI=4 % | 10 RDI=2 % | 290 RDI=10 % | 1,200 RDI: 10 % |
How much will it cost?
- For 12 pieces : 8.05 €
- Per piece : 0.70 €
Change currency: 
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: Little vanilla, clementine and chestnut verrines, Chestnut moelleux, Chestnut cake, Chestnut and hazelnut biscuits, Chestnut mousse in a whipper , ... See them all 9
Butter
Like these other recipes: Sauce Normande (for fish), Brioche dough, Morel risotto with Vin Jaune and Mont d'Or, Almond tuiles, Cannelés, ... See them all 477
Dark chocolate
Like these other recipes: Moist chocolate cake, Hot chocolate, Chocolate sauce, Leopard cake, Chocolate orangettes for Erika, ... See them all 36
Flour
Like these other recipes: Pesto crackers, Franche-Comté sticks, Kouign-amann, Dublin fruit scones, Galette berrichone, ... See them all 204
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015403 K3.3 55 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020358 K3.8 15 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018118 K 30 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020341 K 24.6 20 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019639 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.