Photo of Mini pear & chocolate cupcakes by WW

Mini pear & chocolate cupcakes

Total Time
1 hr 10 min
30 min
40 min
Cute cupcakes with a spiced fruity surprise. The juicy pears say 'no' to dry crumble cupcakes and 'hello' to moist and fresh delights!



9 medium, peeled, cored, leaving stems intact

Cloves, Whole or Ground

4 individual

Ground Cinnamon

½ teaspoon(s), level

Ground Nutmeg

½ teaspoon(s), level

Low Fat Spread

4 tablespoon(s)

Light Brown Sugar

165 g

Egg, whole, raw

2 medium, raw

White Self Raising Flour

225 g

Cocoa Powder

30 g

Bicarbonate of Soda

½ teaspoon(s), level

Skimmed Milk

250 ml


  1. Place the pears, cloves, half the cinnamon and half the nutmeg in a medium saucepan. Cover with water. Bring to the boil over medium-high heat. Reduce heat and simmer, uncovered for 12 minutes or until pears are tender. Remove pears from poaching liquid. Discard poaching liquid. Halve the pears lengthways. Trim bases if necessary (so they sit flat).
  2. Meanwhile, preheat oven to 180°C, fan 160°C gas mark 4. Line 18 holes of two 12-hole muffin tins with paper cases.
  3. Using electric beaters, beat spread, brown sugar, eggs, sifted flour, cocoa, bicarbonate soda, milk and remaining cinnamon and nutmeg on low speed for 1 minute or until just combined. Increase speed to high and beat for 2 minutes or until thick and creamy.
  4. Spoon 2 tablespoons of the mixture into each paper case. Place a pear half into each case. Bake for 20-25 minutes or until a skewer inserted into cakes comes out clean. Stand cakes in tins for 5 minutes. Transfer to a wire rack to cool. Serve dusted with extra cocoa.