Chestnut buckwheat cupcakes, fluffly cupcakes with buckwheat and cinnamon!
Add the cooked chestnuts (or sweetened chestnut puree if using) and cream to a blender.
Blend until you get a rough mixture. Then add the brown sugar and soft butter: only add 2 tablespoons of brown sugar if you are using sweetened chestnut puree!
Then blend the ingredients for a about 30 seconds until you get a smooth mixture. Then add the seeds of the vanilla bean, the buckwheat flour, baking powder, egg and a pinch of salt and ground cinnamon.
Blend well again for a few seconds or until you end up with a sticky brownish cake batter. Line a muffin tin with 4 paper cupcake casings and divide the cake batter evenly over them.
Prepare your favorite frosting in the meantime. Cream cheese, Nutella, cocoa powder... Whatever combination you like for these chestnut buckwheat cupcakes! Pipe the frosting on top of the cupcakes only when they are fully cooled or the frosting will melt.