Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Cupcakes
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases
How it's done
Dough
Set aside 12 chestnuts with 3 tbsp of the caramel sauce. Drain the remaining chestnuts, retain the caramel sauce in a bowl. Place the butter in a bowl along with all the other ingredients up to and including the salt, add to the caramel sauce, mix well. Combine the flour with all the other ingredients up to and including the cocoa powder, add to the batter, mix. Coarsely chop the chestnuts, add, mix. Transfer the batter to the prepared baking tray.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Cupcakes
Place the chestnut purée and cream in a bowl, whisk. Transfer the vermicelli mixture to a piping bag with a serrated nozzle (approx. 13 mm in diameter) and pipe on top of the muffins, decorate with the reserved chestnuts, and drizzle with caramel sauce.
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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