Chocolate Mango Cupcakes
All of the markets seem to have great deals on mangoes right now. I bought a bunch (8, to be exact) a few days ago, and now I am working my way through them. In searching for recipes, I came upon Smitten Kitchen’s recipe for mango curd. I thought that a mango curd filling would be an unexpected but delicious filling for my rich chocolate cupcakes. The mango filling is light and tart, a sharp contrast to the dark, dense chocolate cake. It lightens it up, making it a perfect spring treat! Top with fresh mango slices and unsweetened coconut flakes.
Mango Curd (adapted from Smitten Kitchen and Bon Appetit, June 1998)
These recipes both called for just one mango. But, in reading the reviews of the recipe on Epicurious, it seemed that many people found that it didn’t taste enough like mango. I have lots of mangoes on hand right now, so I decided to up the quantity to three. I also used the yellow ataulfo mangoes that are sometimes labeled champagne mangoes. Not only are they in abundance right now, but their flesh is smooth and velvety rather than fibrous and stringy. This meant that I didn’t have to put the curd through a sieve at all, making the whole process much less laborious. Also, when Adrienne moved in, she brought a Cuisinart Food Processor with her, which made this super easy!
One more thing– I still have a LOT of curd left over. If you only want to use it for these cupcakes, you might try to halve or even “third” the recipe. But I plan to find good use for my remaining curd!
- 3 ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
- 1/3 cup sugar
- Juice of 1 1/2 limes
- Pinch of salt
- 4 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Purée mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; purée 15 seconds longer.
Set metal bowl over a saucepan of simmering water. (Be sure to not let the bottom of the bowl touch the water.) Whisk purée until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
You’ll probably notice that these cakes are unusual because they don’t call for any baking powder or baking soda. In fact, I came up with this recipe after noticing that flourless chocolate cakes require only eggs to rise. This cake does have flour– it’s not quite as dense as a flourless cake, but it is definitely for fudgy than cake-like. And, for me, when it’s chocolate, that’s a plus. Use high quality chocolate for the best results.
- 5 ounces high quality bittersweet chocolate (not unsweetened), chopped into small pieces
- 1 stick (1/2 cup) unsalted butter, chopped into small pieces
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup all purpose flour
Preheat the oven to 375. Put liners in a cupcake/ muffin pan.
Melt chocolate and butter in a metal bowl set over a saucepan of simmering water. Stir until smooth. Remove from heat and whisk sugar into the mixture. Whisk in eggs, one at a time. Add vanilla and stir until smooth. Add sifted or whisked flour to the mixture, and stir until just combined. Ladle the batter into the cupcake liners, so that they are 3/4 full. (I got 8 cupcakes worth of batter.) Place into the middle rack of the oven, and bake for 15-18 minutes. Let cool, and assemble with mango curd.
Take a teaspoon, and carve out a hole into each cupcake. Fill the hole with mango curd, letting it spill out a bit on top of the cupcake. Garnish with fresh mango and unsweetened coconut flakes.