Chocolate Tangerine Cannoli Cupcakes

Serves: 3

Jonathan Flatley

1 January 1970

Based on User reviews:

56

Spice

47

Sweetness

42

Sourness

42

mins

Prep time (avg)

6.6

Difficulty

Ingredients:

1 cup

All-Purpose Flour

2 tsps

Baking Soda

3 tsp

Salt

1 cup

Water (hot)

3 cup

Mayonnaise

1 cup

Cocoa Powder

1

Granulated Sugar

1.25 cups

Chocolate Chip

3 cups

Ricotta Cheese

1 cup

Powdered Sugar

3

Tangerines

1 cup

Heavy Whipping Cream

1

Cookie (tuile, recipe follows)

1

Butter (stick)

4

Egg Whites

1 tsp

Vanilla Extract

1

Vodka

1

Cornstarch

Directions:

1

For the cupcakes: Preheat the oven to 325 degrees F

2

Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners

3

Sift the flour, baking soda and salt into a medium bowl

4

Set the bowl aside

5

In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together

6

Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes

7

Using a bowl scraper, fold in the chocolate chips

8

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

9

Cool the cupcakes completely

10

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

11

For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat

12

Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl

13

Gently stir the mixture until all of the chocolate chips have melted

14

Set in the refrigerator to expedite the cooling and thickening process

15

For the candied tangerines: Slice the tangerines into 12 medium-thin slices

16

Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar

17

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

18

Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs

19

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

20

Fill this hole with the tangerine cheese until the filling reaches the top of the cake

21

Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling

22

Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine

23

This recipe was created by a contestant during a cooking competition

24

The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results

25

Preheat the oven to 325 degrees F

26

Line a cookie sheet with parchment paper

27

In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar

28

Add the egg whites, one at a time, scraping the sides of the bowl after each addition

29

Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined

30

With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick

31

Bake until golden brown, 10 to 15 minutes

32

Cool completely

33

Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired

34

Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion

35

Break the cookie into imperfect shapes (about 3-inch pieces)