Cupcakes, let’s make a batch of those glorious cupcakes! I bet that you have made cupcakes a zillion times. But then have you ever made chestnut buckwheat cupcakes before?
No?
Well I have some good news because here is the perfect recipe for you just in case this is what you are looking for!
Who doesn’t like homemade cupcakes.
The sweet smell that fills the entire house when they are baking in the oven.
But there is a catch here though.
Fresh or Canned Chestnuts?
Because I used freshly cooked chestnuts for these chestnut buckwheat cupcakes.
However it goes without saying that you can of course use sweetened chestnut puree instead as well if you haven’t got any fresh chestnuts around!
The only reason why I use fresh chestnuts for this first cupcake recipe is that I just cooked a batch of chestnuts.
So why not use those.
Gluten Free Chestnut Buckwheat Cupcakes Recipe
Do you want to use canned chestnut puree or chestnut paste?
Then just make sure not to add too much brown sugar then while making your cupcake batter. The chestnut puree already contains sugar. I suggest you only add two tablespoons of brown sugar to the cupcake batter to make the cupcakes nicely sweet in flavor but not too sweet.
Because I am using fresh chestnuts only I add a larger amount of sugar. Scroll down to the second recipe below if you are using canned chestnut puree or chestnut paste!
Video Recipe
Watch my video of how I’m preparing these lovely chestnut buckwheat cupcakes in my fabulous KitchenAid Stand Mixer Mini!
Frosting
So what about the cupcake frosting here?
I made a simple frosting: I whipped up a tablespoon of soft unsalted butter, a tablespoon of the chestnut paste and a tablespoon of instant hot cocoa powder. That cocoa powder will give that frosting a nicer dark brown color instead of the greyish chestnut color.
Then just pipe the frosting on top of the baked chestnut buckwheat cupcakes.
Watch out: only do this once the cupcakes have fully cooled down or the frosting will melt and make them look horrible.
Are you looking for another sweet chestnut dessert?
Then you should also try out my chestnut chocolate spread for breakfast!
Enjoy!
Gluten Free Chestnut Buckwheat Cupcakes Recipe
Chestnut buckwheat cupcakes, fluffly cupcakes with buckwheat and cinnamon!
- 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
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Add the cooked chestnuts (or sweetened chestnut puree if using) and cream to a blender.
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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!
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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.
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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.
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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.
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Prepare your favorite frosting in the meantime. Pipe the frosting on top of the cupcakes but only when they are fully cooled or the frosting will melt.
Gluten Free Chestnut Buckwheat Cupcakes – KitchenAid Stand Mixer Mini
I love sweet chestnut treats!
How about you?
Here is my super easy chestnut buckwheat cupcakes recipe, a fluffy cupcake with buckwheat flour and cinnamon…So in this second cupcake recipe I am using chestnut paste instead of freshly cooked chestnuts.
Chestnut Paste
You can use canned chestnut puree or… the product that I used for these cupcakes: sweetened chestnut paste of Swiss brand Hero. A friend of mine gave me 2 tubes of this chestnut paste about a month ago.
I first didn’t really know what to do with it.
I am not a fan of savory chestnut dishes, so I thought I might try my hand at baking something sweet with it. And it seems like I have all the necessary ingredients in my pantry and fridge to make cupcakes…
Time to try it out!
Baking
I have to admit that I am not an experienced baker.
So I winged it a bit, but these chestnut buckwheat cupcakes came out perfectly.
The canned chestnut version is good as well.
And what better device could I use to whip together a lovely airy cupcake batter for my chestnut buckwheat cupcakes than my fabulous KitchenAid Stand Mixer Mini then! Boy I can’t repeat enough how much I love this stand mixer.
Enjoy!
Gluten Free Chestnut Buckwheat Cupcakes Recipe
Make these chestnut buckwheat cupcakes in your stand mixer!
- 2 oz buckwheat flour (55 g)
- 3,5 oz chestnut puree (100 g)
- 2 tbsp brown sugar
- 1,5 oz unsalted butter (45 g), soft
- 2 tbsp cream
- 1 medium egg
- ½ vanilla bean
- ½ tsp baking powder
- ground cinnamon
- salt
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1) Add the chestnut puree, cream, brown sugar and soft butter to the bowl of the stand mixer. Also add the seeds of the vanilla bean, the buckwheat flour, baking powder, egg and a pinch of salt and ground cinnamon.
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2) Then attach the wire whip and lower the mixer head.
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3) Set the speed to 3 and mix the ingredients for 4 minutes.
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4) You should end up with a thick and sticky brownish almost grey colored cake batter.
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5) Line a muffin tin with 4 paper cupcake casings and then divide the cake batter evenly over them.
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6) 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.
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7) Make your favorite frosting in the meantime. Once the cupcakes have fully cooled down, pipe the frosting on top of them.
