Line 2 muffin trays with 18 muffin cases
Heat oven to 180C. Tip the chestnut
purée into a large bowl and mash with a fork.
Whisk the eggs and sugar with an electric hand whisk until pale and frothy.
Fold
half the egg mixture into the chestnut mixture to lighten it, then fold in the
almonds and Barkat baking powder.
Gently fold in the rest of the egg, then spoon the batter into the
muffin cases.
Bake for 25-30 mins until firm.
To make the chocolate topping, melt the chocolate, butter and cream
together in a small pan.
Pour into a bowl and leave to cool.
Beat well then swirl generously onto
the cupcakes and pile with chocolate curls.
