Chocolate and Physalis Cupcakes

Serves: 16
Preparation: NA
Cooking Time: NA

A genus of plants within the nightshade family. Often known as a Cape Gooseberry or Ground Cherry, however actually related to the tomato. The fruit is a marble sized berry, bright orange in colour, full of seeds, and very sweet.


  • 175g Co-operative plain flour
  • 50g cocoa powder
  • 2 eggs, beaten
  • 3 tsp lemon juice
  • 175g muscovado sugar
  • 175ml whole milk
  • 75g butter, softened
  • 1 tsp baking soda 6 physalis, leaves removed and sliced
  • For the chocolate icing:
  • 150ml full fat natural yoghurt
  • 200g dark chocolate, roughly chopped
  • 18 physalis


  1. Pre heat the oven to 180C/160C fan/gas 4.
  2. Line 2 muffin trays with 18 cases.
  3. In a bowl combine the milk and lemon juice. In a separate bowl, mix the baking powder, cocoa powder and flour together.
  4. Using a third bowl, beat together the butter and muscovado sugar, until fluffy. Break in the eggs, and whisk until the mixture becomes smooth.
  5. Fold in the flour to the egg mixture, and when combined pour in the milk and lemon. Mix everything together to form a smooth batter.
  6. Add the sliced physalis, and fold through the mixture.
  7. Disperse the mixture evenly between the cupcake cases. Bake in the oven for around 20 minutes, or until spongy to touch. Leave to cool for 15 minutes.
  8. Meanwhile, make the chocolate icing. Melt the chocolate over a pan of simmer water. When completely smooth add the yoghurt and mix well.
  9. Ice the top of each cupcake with the chocolate sauce, and immediately place a physalis on top.
  10. Leave to cool, until the icing hardens, and the physalis is glued in place. This will take around half an hour.

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