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Easy Chestnut Buckwheat Cupcakes

Chestnut buckwheat cupcakes, a fluffly cupcake with buckwheat flour and cinnamon!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories per serving 264 kcal

Ingredients

  • 2 oz buckwheat flour (55 g)
  • 2,5 oz cooked chestnuts (70 g)
  • 6 tbsp brown sugar
  • 1,5 oz unsalted butter (45 g), soft
  • 3 tbsp cream
  • 1 medium egg
  • ½ vanilla bean
  • ½ tsp baking powder
  • ground cinnamon
  • salt

Instructions

  1. Add the cooked chestnuts (or the sweetened chestnut puree if you are using that) and the cream to a blender.
  2. Pulse until you get a rough mixture. Then add the brown sugar and soft unsalted butter: only add 2 tablespoons of brown sugar if you are using sweetened chestnut puree!
  3. Pulse the ingredients for a good 30 seconds until you get a firmer and smoother mixture. Try to get rid of any larger chunks of chestnut. Then 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.
  4. Pulse well again for a couple of seconds or until you end up with a thick and sticky brownish almost grey colored cake batter. Line a muffin tin with 4 paper cupcake casings and divide the cake batter evenly over them.
  5. 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.
  6. 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.