Chocolate Tangerine Cannoli Cupcakes
- Level: Intermediate
- Yield: 24 mini or 12 regular cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 392
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 7
- Cholesterol
- 45
- Sodium
- 269
- Total: 1 hr 55 min
- Prep: 50 min
- Cook: 1 hr 5 min
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
- 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.
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).