For the Cupcakes:

11/2 Cups of Chestnuts, Ground up fine
(I found them cooked and peeled at Trader Joes)
1 Cup of Sugar
2 Cups of Flour
2 tsp of Baking Powder
1/4 tsp of Salt
1 Stick of Butter
3 Eggs
1 14 Oz. Can of Sweetened Condensed Milk
1 tsp of Vanilla
1/2 Cup of Milk
1 Cup of Dried Berries
(I used a mix of dried cherries, blueberries, cranberries and golden raisins)

For the Frosting:

1 Stick of Butter
41/2 Cups of Powdered Sugar
1 tsp of Almond Extract
3 Tbsp of Milk

11/2 Cup s of Chestnuts, Ground up fine 1 Cup of Sugar 2 Cup s of Flour 2 tsp of Baking Powder 1/4 tsp of Salt 1 Stick of Butter 3 Eggs 1 14 Oz. Can of Sweetened Condensed Milk 1 tsp of Vanilla 1/2 Cup of Milk 1 Cup of Dried Berries 1 Stick of Butter 41/2 Cup s of Powdered Sugar 1 tsp of Almond Extract 3 Tbsp of Milk

Start out by browning your butter. To brown butter you'll want to cook it on medium heat until it turns a golden brown color and emits the most amazing nutty delicious smelled you've ever inhaled.

Turn off the heat on your butter and allow it to cool.

Head over to your mixer bowl and add your dry ingredients; the chestnuts, sugar, flour, baking powder, and salt.

Add in your wet ingredients; the eggs, condensed milk, vanilla, and milk and mix it together.

Combine in the cooled brown butter.

Last up, you'll fold in your dried fruit.

Cook up your cupcakes in an oven set to 350 degrees for about 25 minutes.

For the frosting you'll cream together the butter, powdered sugar, milk, and almond extract in your mixer.