Chocolate Tangerine Cannoli Cupcakes

Total Time:
1 hr 55 min
Prep:
50 min
Cook:
1 hr 5 min

Yield:
24 mini or 12 regular cupcakes
Level:
Intermediate

Ingredients
  • Cupcakes:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup hot water
  • 3/4 cup mayonnaise
  • 1/3 cup cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup chocolate chips
  • Tangerine Cheese Filling:
  • 3 cups ricotta cheese
  • 3/4 cup powdered sugar
  • 3 tangerines, zested
  • Chocolate Ganache:
  • 1 cup heavy whipping cream
  • 1 1/4 cups chocolate chips
  • Candied Tangerines:
  • 3 tangerines
  • Granulated sugar
  • Tuile Cookie, recipe follows
  • Tuile Cookie:
  • 1 stick butter
  • 1 cup powdered sugar
  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • Purple food coloring
  • Vodka
  • Cornstarch
Directions
Candied Tangerines:
  • For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.

  • Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.

  • Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.

  • For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.

  • For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process.

  • For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.

  • To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Tuile Cookie:
  • Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.

  • In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.

  • With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.

  • Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).


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