Chestnut Buckwheat Cupcakes Recipe

Watch my video of how I'm preparing these lovely chestnut buckwheat cupcakes in my fabulous KitchenAid Stand Mixer Mini!
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 cupcakes
Calories per serving 264 kcal


  • 2 oz buckwheat flour (55 g)
  • 3,5 oz chestnut puree (100 g)
  • 2 tbsp brown sugar
  • 1,5 oz unsalted butter (45 g), soft
  • 2 tbsp cream
  • 1 medium egg
  • ½ vanilla bean
  • ½ tsp baking powder
  • ground cinnamon
  • salt


  1. Add the chestnut puree, the cream, the brown sugar and the soft unsalted butter to the bowl of the stand mixer. Also add the seeds of the vanilla bean, the buckwheat flour, the baking powder, the whole egg and a little pinch of salt and ground cinnamon.
  2. Then attach the wire whip and lower the mixer head.
  3. Set the speed to 3 and mix the ingredients for 4 minutes.
  4. You should end up with a thick and sticky brownish almost grey colored cake batter.
  5. Line a muffin tin with 4 paper cupcake casings and then divide the cake batter evenly over them.
  6. Bake the chestnut cupcakes in a preheated oven at 356°C (180°C) for about 30 minutes until they have risen beautifully. Then take them out of the hot oven and let them cool down fully in the muffin tin.
  7. You can prepare your favorite frosting in the meantime. Cream cheese, Nutella, cocoa powder... Whatever combination you like for your chestnut buckwheat cupcakes! Pipe the frosting on top of the cupcakes only when they are fully cooled or the frosting will melt. Serve.