CHOCOLATE TANGERINE CANNOLI CUPCAKES

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Chocolate Tangerine Cannoli Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 24 mini or 12 regular cupcakes

Number Of Ingredients 24

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

Steps:

  • 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).

Mohammad Razique
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1 star. These cupcakes were a waste of time and ingredients.


Saila saila
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These cupcakes were a disappointment. They were dry and lacked flavor.


Pitar Harry
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Overall, I thought these cupcakes were pretty good. I would definitely make them again.


Maandeeq Shiino
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I had some trouble getting the cupcakes to rise properly, but they still tasted good.


Red Sassy
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These cupcakes were a bit too sweet for my taste, but I still enjoyed them.


jahinul islam
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I'm not a big fan of chocolate and tangerine together, but these cupcakes were surprisingly good.


Nito
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These cupcakes are so moist and fluffy. The frosting is the perfect finishing touch.


Richa Srivastava
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I love the unique flavor of these cupcakes. They're sure to be a hit at any party.


Mehtab Ali Official
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Yum! These cupcakes are the perfect combination of chocolate and citrus.


Gulper Sadrettin
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5 stars! These cupcakes are delicious and beautiful. I'll definitely be making them again.


Gobeen Ghimire
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These cupcakes are so easy to make, even a beginner baker can handle them.


masked penguin
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I made these cupcakes gluten-free by using almond flour instead of all-purpose flour. They turned out great!


Alex Wilson
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These cupcakes are perfect for spring or summer parties. They're light and refreshing, and the flavors are amazing.


Rahma Hassan
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I had some trouble finding tangerines, so I used oranges instead. The cupcakes still turned out great!


Mariana Ramas
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The cupcakes were moist and flavorful, but the frosting was a bit too rich for my taste.


Brian Matlou
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These cupcakes were a bit too sweet for my taste, but my kids loved them.


Ahmed_kharfoosh
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I'm not usually a fan of chocolate and fruit combinations, but these cupcakes were delicious! The tangerine flavor was a nice surprise.


Gillot Gillot
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These cupcakes were easy to make and turned out beautifully. The chocolate and tangerine flavors complemented each other perfectly.


Sheikh Ishmam
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I made these cupcakes for my daughter's birthday and she loved them! The tangerine flavor was subtle and refreshing.


Li
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These cupcakes were a hit at my party! Everyone loved the unique flavor combination of chocolate and tangerine.