Chocolate Cupcake With Ginger Caramel, Mango Ganache, and Mango Chip

recipe from Chockylit


makes enough filling/topping for 16 cupcakes

The wontons are good but need to be made/ate immediately. If you're not able to (or don't want to hassle), just pick up some dried mango chips.

Cupcakes
4 dozen cupcakes

1 3/4 cup strong brewed coffee, hot
147 g cocoa powder
1 3/4 hot milk

675 g all-purpose flour
3.5 tsp baking soda
3/4 + 1/8  tsp baking powder
1.75 tsp salt
1 tbsp cinnamon
396 g unsalted butter, room temperature
3.5 cups sugar
7 eggs, room temperature
3.5 tsp vanilla extract

In a medium bowl, stir the coffee and cocoa powder together until dissolved. Stir in the milk. Set aside until cooled to room temperature.

Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees. 

In a medium bowl sift together the flour, baking soda, baking powder, salt & cinnamon; set aside.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with remaining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.

Bake for 21 minutes. Allow to cool completely before frosting.
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Ginger Caramel Filling

2 tablespoons water

1/2 cup sugar

1 tablespoon light corn syrup

1/4 cup heavy cream

1 tablespoon butter

1/2 teaspoon lemon juice

1/4 teaspoon fleur de sel or any salt

1 teaspoon ginger powder

Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.

Stir together with a wooden spoon until the sugar is incorporated.


Cover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.


Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.


Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.


Pour the heavy cream into the mixture. Be careful here, the cream will cause the caramel to bubble up a bit. I used a large saucepan and it was no big deal.


Stir the mixture, again being careful. Add the butter, lemon juice, salt, and ginger powder.
Stir until combined.


Transfer to a small bowl and set aside to cool.


Once the cupcakes and caramel are cool, cut little cones out of the top of the cupcakes, fill with caramel, and put the lids back on. Then frost.

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Mango Chocolate Ganache

meat from 1 mango

8 ounces bittersweet chocolate like Valrhona 61% cocao

1 cup heavy cream

1 teaspoon vanilla

1/2 teaspoon fleur de sel or any salt

Puree mango meat in a blender or food processer. You should end up with around a half a cup.

Chop chocolate and transfer into a heat proof bowl.


Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.


Let sit for 1 minute then stir until combined.


Add vanilla, mango, and salt. Stir until combined.


Let cool to room temperature.

Note: The texture of this frosting isn’t as smooth as regular ganache due to the pureed mango. But it tastes great and looks fine. I was also planning on adding mango liquor to taste, but couldn’t find any locally. If you do happen to come across some, I think it would be a great addition as the mango flavor is otherwise mild.


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Mango Ginger Wonton

spring roll or wonton wrappers, thawed if frozen

1 mango

1 tablespoon fresh chopped ginger

1 egg, beaten to blend

semi-sweet chocolate chips

grapeseed oil for frying, or other vegetable oil

Trim the wrappers into 2" squares.

Chop the mango into a small dice. The meat from a half of a mango will likely be enough, but the leftover mango-ginger mix makes a great topper for salmon.


Chop the ginger into a fine dice. Mix mango and ginger together.


Lay out your cut wrappers so they face you in a diamond shape.


Using a pastry brush, brush egg along the top edges of the wrappers.


Spoon a small amount of mango and ginger into each wrapper.


Add some chocolate chips to the mango/ginger.


Fold the bottom pointed corner of the wrapper up over fruit and press to seal. You will end up with little triangles.


Fill the bottom of a heavy pan with 1/2 inch of oil. Heat the oil to between 360°F and 375°F.


Working in batches, add wontons to hot oil and cook until golden and crisp. About 30 seconds per side.


Using slotted spoon, transfer wontons to paper towels to drain. Sprinkle with sugar. Set aside to cool fully.