for 12 pieces

Dough

1 tin	chestnuts in caramel sauce (approx. 480 g)
100 g	butter, soft
80 g	sugar
2	eggs
1 dl	milk
1 pinch	salt
200 g	white flour
1 tsp	baking powder
½ tsp	sodium bicarbonate
½ tbsp	cocoa powder

Cupcakes

220 g	frozen chestnut puree, defrosted
½ dl	single cream

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.

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