Chestnut Cupcakes & Swirled Chocolate Frosting
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs, at room temperature
- 3 ounces chestnut puree
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 4 oz. cream cheese, softened
- 2Tb. butter, softened
- 1/4 cup powdered sugar
- 4 oz. melted chocolate
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- This recipe is vegetarian
- Produce
- Chestnut puree (3 ounces)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking soda (1/2 teaspoon)
- Brown sugar, firmly packed light (1/2 cup)
- Chocolate (4 oz.)
- Granulated sugar (1/2 cup)
- Powdered sugar (1/4 cup)
- Vanilla extract (1/2 teaspoon)
- Bread & Baked Goods
- Cupcakes (1)
- Dairy
- Butter, unsalted (1 stick)
- Butter (2 Tb.)
- Buttermilk (1/2 cup)
- Cream cheese (4 oz.)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on tarteletteblog.com
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Published January 25, 2007 (6 years ago).
4 people saved this recipe.
