Mandarin Devil’s Food Cupcakes
Come on: taste a little piece of ecstasy with our version of an iconic dessert made with our Extra Virgin Olive Oil IGP Sicilia,...
Ingredients
Serves:
6
- For cupcakes:
- 3 tablespoons cocoa powder, sifted
- 3 tablespoons + 1 teaspoon cold water
- 3/4 cup pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 1 tablespoon + 1 teaspoon Vignoli Extra Virgin Olive Oil IGP Sicilia
- 1 tablespoon + 1 teaspoon Vignoli Mandarin-Infused Extra Virgin Olive Oil
- 1/2 cup + 1 tablespoon caster sugar
- 1 large egg
- A pinch of grated Tonka bean or 1 teaspoon pure vanilla extract
- 3 tablespoons + 1 teaspoon double cream
- For the frosting:
- 1/4 cup + 1 teaspoon powdered sugar
- 4.2 ounces plain cream cheese
- 1.25 ounces bitter chocolate, plus additional for finishing
- For cupcakes:
- 25 grams cocoa, sifted
- 50 milliliters cold water
- 95 grams pastry flour
- 1 gram baking powder
- 1 gram baking soda
- A pinch of salt
- 16 milliliters Vignoli Extra Virgin Olive Oil IGP Sicilia
- 16 milliliters Vignoli Mandarin-Infused Extra Virgin Olive Oil
- 105 grams caster sugar
- 1 large egg
- A pinch of freshly grated Tonka fava bean or 1 teaspoon pure vanilla extract
- 50 grams double cream
- For the frosting:
- 35 grams powdered sugar
- 120 grams plain cream cheese
- 35 grams bitter chocolate plus additional for finishing
Directions
-
Transfer the batter into the cupcake molds, filling each three-quarters full. Bake for 15 to 20 minutes, until the cakes are slightly crusty on the surface but spongy and soft to the touch. Remove from the oven, carefully transfer to a cooling rack, and let cool.
-
Melt the chocolate in the microwave at medium power, stirring frequently, or in a bain-marie. Let cool.
-
Add the remaining frosting ingredients, then beat with an electric mixer until smooth.
-
Transfer the frosting to a piping bag fitted with a medium open star piping nozzle. Refrigerate for 30 minutes.
-
When the cupcakes are cool, pipe the frosting on top, creating a spiral in a 2-inch-high cone shape.
-
Serve immediately.
- Heat the oven to 175°C.
- Line the muffin pan cups with cupcake liners
- Place the sifted cocoa and water in a medium bowl, then mix with a hand whisk until smooth. Set aside.
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In another medium bowl, whisk together Vignoli Extra Virgin Olive Oil IGP Sicilia, Vignoli Mandarin-Infused Extra Virgin Olive Oil, a tablespoon of cold water, and the caster sugar. Add this mixture to the flour, baking powder, baking soda, and salt mixture.
- Add the egg and, using an electric mixer, beat the ingredients until smooth and silky. Pour in the double cream and beat again to incorporate. Mix in the grated Tonka bean and the cocoa-water mixture as well.
- Transfer the batter into the cupcake molds, filling each three-quarters full. Bake for 15 to 20 minutes, until the cakes are slightly crusty on the surface but spongy and soft to the touch.
- Remove from the oven, carefully transfer to a cooling rack, and let cool.
- Melt the chocolate in the microwave at medium power, stirring frequently, or in a bain-marie. Let cool.
- Add the remaining frosting ingredients, then beat with an electric mixer until smooth. Transfer the frosting to a piping bag fitted with a medium open star piping nozzle. Refrigerate for 30 minutes.
- When the cupcakes are cool, pipe the frosting on top, creating a spiral in a 2-inch-high cone shape. Serve immediately.
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