Chestnut Cupackes with Swirled Cream Cheese and Chocolate Frosting

By MarielC

Ingredients

• Frosting:
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 large eggs, at room temperature
• 3 ounces chestnut puree
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla extract
• 4 oz. cream cheese, softened
• 2 Tb. butter, softened
• 1/4 cup powdered sugar
• 4 oz. melted chocolate
• Preheat oven to 350 degrees.
• Line a 12-cup muffin tin with cupcake papers. Set aside.
• In a small bowl, sift together the flour and baking soda. Set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chestnut puree. Mix well.
• Add the dry ingredients in three parts, alternating with the buttermilk and vanilla.
• Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
• Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
• For the frosting: in a large mixing bowl, use a spatula to mix well the cream cheese, butter and powdered sugar.
• Paint the inside of a pastry bag fitted with a plain round tip with the melted chocolate. Spoon the cream cheese mixture in the bag and decorate the cupcakes in whirly motion.

Details

Servings 12
Adapted from tarteletteblog.com

Preparation

Step 1

Preheat oven to 350 F.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chestnut puree. Mix well.

Add the dry ingredients in three parts, alternating with the buttermilk and vanilla.

For the frosting: in a large mixing bowl, use a spatula to mix well the cream cheese, butter and powdered sugar.

Paint the inside of a pastry bag fitted with a plain round tip with the melted chocolate. Spoon the cream cheese mixture in the bag and decorate the cupcakes in whirly motion.

I have a bag of chestnuts sitting in my cupboard that I've been trying to think of something to make with. I'll have to make my own puree first, but these sound pretty tasty!

I love chestnut cake, and the frosting swirl is just gorgeous. I'd make them but I'd probably have the same self-resistance issues, so I'll have to have some friends over to fob them off on.

I love chestnuts (especially marron glace). I think the combination of chocolate and chestnut puree makes a very sophisticated cupcake. Yum!

Anonymous: I would not use condensed milk because of the consistency. Not sure about evaporated milk. A good subsitute for the buttermilk is to add 2-3 tablespoons of lemon juice to one cup of regular milk.

Mmmm. I just made a gluten-free version of these that came out SO delicious... I subbed 4 oz brown rice mix flour and .5 oz coconut flour for the regular flour... and I cut the sugar to 2/3 of a cup. Wow.

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