Chocolate Chestnut Cupcakes
435g can chestnut purée
175g golden caster sugar
200g ground almonds
1 tsp Barkat baking powder
200g dark chocolate
knob of butter
400ml double cream
. icing sugar and cocoa, for dusting
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.