November 28, 2010

Chocolate chestnut cupcakes

Chocolate chestnut cupcake

I spent a lot of time in the kitchen yesterday, attempting to make these cupcakes work. It was really hard to get them sweet enough, and unfortunately it simply couldn't be done without adding some agave. Not entirely paleo, but they're worth making for those times you feel like treating yourself with something sweet and don't feel like having fruit. You can simply freeze the ones that are left over and take them out another time.

This morning I had my first taste (I topped it with coconut cream, as you see) and I must say it turned out pretty well!
The chestnut flavour combines wonderfully with the cocoa, and it doesn't taste like banana at all even though there a quite a few of those in there.
My inspiration was this recipe from BBC GoodFood, mine however, don't look like those at all. I simply put the chocolate inside, instead of on top, and they aren't half as sweet as the ones from the original recipe are.
Because I only had 1 jumbo muffin pan, I ended up making 6 jumbo muffins, and I simply poured the rest of the batter into my brownie tin. That turned out pretty well too.
If anyone wonders where I got the chestnut puree; from my local supermarket. I knew they had it for a while, but never had a recipe to use it, so I bought it right away when this opportunity came around.

Chocolate chestnut cupcakes (makes 10 jumbo cupcakes)
- 1 can chestnut puree (439 g)
- 6 eggs
- 3 large, very ripe bananas
- 3/4 cup agave nectar
- 200g almond flour
- 1 tsp baking powder
- 1/2 cup cocoa
- coconut cream, for topping

1. Preheat oven to 175 degrees Celsius and line 10 jumbo muffin cups with paper liners.
2. Puree the chestnut with the eggs, bananas and agave in a blender or food processor.
3. In a large bowl, mix almond flour, baking powder and cocoa until well combined. Stir in the chestnut mixture, until well combined.
4. Scoop the batter into the prepared muffin cups.
5. Bake for approx. 45 minutes, until a toothpick inserted comes out clean.
6. Let cool and serve with a nice dollop of coconut cream on top.

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