| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 50 min |
| Cook: | 1 hr 5 min |
| Yield: | 24 mini or 12 regular cupcakes |
| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 50 min |
| Cook: | 1 hr 5 min |
| Yield: | 24 mini or 12 regular cupcakes |
Ingredients
- 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
- 3 cups ricotta cheese
- 3/4 cup powdered sugar
- 3 tangerines, zested
- 1 cup heavy whipping cream
- 1 1/4 cups chocolate chips
- 3 tangerines
- Granulated sugar
- Tuile Cookie, recipe follows
- 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
Instructions
- 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.
- 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).
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 392 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 7 g |
| Cholesterol | 45 mg |
| Sodium | 269 mg |
| Serving Size | 1 of 24 servings |
| Calories | 392 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 7 g |
| Cholesterol | 45 mg |
| Sodium | 269 mg |
Reviews
These were sooo yummy! I added cream cheese to the ricotta, because I remembered Florian’s comment that the filling was dry. I also used a different method when making the candied tangerines. Everything else I left as-is. I agree that they’re a little time-consuming, but definitely worth it! Will be making again and again!
Absolutely amazing! They are a lot of work but oh, so worth it. Although I skipped the cookie, cupcakes turned out great! My husband said they were the best he had ever eaten at any of the fancy cupcakes bakeries.
This is a great cupcake! Lots of rich ingredients, but somehow it feels light and airy when you eat it.