Apple and Chestnut Cream Cupcakes

A great dessert for parties and birthday celebrations. The combination of a light sponge cake and a juicy apple filling is excellent, and the rich chestnut cream, enriched with white chocolate, is the cherry on top.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Apple filling

  • 2 piece Apple, fresh

  • 120 g Sugar, brown

  • pieces Spices, cinnamon, ground

  • 10 g Koruzni škrob

  • 100 ml Water

Chestnut cream

  • 200 g chocolate, dark

  • 200 g Nuts, chestnut, cooked

  • 2 piece Gelatin powder, unsweetened

  • 300 ml Sweet cream

Cupcakes

  • 200 g Butter, unsalted

  • 225 g Sugar, white

  • pieces Vanilla, extract, natural

  • 1 pinch Salt, table

  • 2 piece Egg, fresh

  • 240 g Milk, whole milk

  • 250 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

Steps

  1. First, prepare the sponge cake for the cupcakes. Cream the butter with sugar for at least 10 minutes until it becomes fluffy and light in color. Add the vanilla paste and salt. Then, one by one, mix in the eggs, stirring well after each addition.

  2. Add the milk to the mixture and stir just enough to combine the ingredients. Sift the flour with baking powder to avoid lumps and gradually mix it into the batter. Fill the muffin molds three-quarters full with the prepared batter.

  3. Bake the cupcakes for 20 minutes in an oven preheated to 170°C. Remove the baked cupcakes from the oven and let them cool to room temperature. Once cooled, make a small hole in the center of each cupcake (about 2 cm wide and 1 cm deep).

  4. Apple filling: Peel the apples and cut them into small cubes. Make caramel from sugar and add cinnamon. Add the apple pieces to the caramel and sauté for 3 minutes. Then, pour in water and cook until the caramel dissolves.

  5. Mix the starch smoothly in cold water and pour the mixture into the pot with the apples. Cook until the apple filling thickens. Let it cool, then fill the holes in the cupcakes with the cooled filling.

  6. Chestnut cream: Chop the white chocolate into smaller pieces and place them in a bowl. Add the chestnut puree. Soak the gelatin in cold water and let it sit for a few minutes to soften.

  7. Bring the sweet cream to a boil and pour it over the white chocolate and chestnut puree. Let it sit for 3 minutes to allow the chocolate to melt, then mix everything together with a hand mixer. Finally, add the softened gelatin and mix again. Cover the mixture with plastic wrap and refrigerate for at least 3 hours.

  8. Take the cream out of the refrigerator and whip it for 3 minutes with a hand mixer until it becomes fluffy and smooth. Transfer the whipped cream to a piping bag with a nozzle and pipe it over the apple filling. Decorate the dessert as desired and serve.

Nutrition Information (Per 100g)

  • Calories: 297.24 kcal
  • Fat: 12.95 g
    • Saturated Fat: 7.61 g
  • Carbohydrates: 40.21 g
    • Sugars: 24.94 g
  • Protein: 4.07 g
  • Fiber: 1.27 g