Chocolate Clementine Cupcake with Candied Citrus Slices

🧂 Ingredients

• 3 whole clementines
• 4 cups water
• 2 cups fine granulated sugar

  plus more for tossing
• ½ cup unsweetened Dutch-processed cocoa
• ⅔ cup (160 mL) boiling hot water
• 2 large eggs

  room temperature
• 1½ teaspoons pure orange extract
• 1 teaspoon pure vanilla extract
• 1 cup (200g) granulated sugar
• 1 heaping tablespoon grated orange zest

  roughly 2-3 clementines
• 1½ cups sifted cake flour
• 1¾ teaspoons baking powder
• ½ teaspoon kosher salt
• 9 tablespoons (135g) unsalted butter

  softened
• 5 ounces dark chocolate

  finely chopped
• ½ cup + 3 tablespoons (165 mL) heavy cream

Instructions

• 1 Clean each clementine well, ensuring that any wax coating is removed. Using
  sharp serrated knife, trim the top and bottom of each clementine. Slice each
  clementine into ½-inch thick slices, removing and discarding any seeds if
  present.
• 2 Bring a large pot of water to a boil and drop in the clementine slices. Boil for
  2 minutes, then drain the slices into a colander and rinse immediately with cold
  water. Refill the pot and repeat the boiling, draining, and cooling process once
  more. This helps to remove some of the natural bitterness from the citrus.
• 3 Rinse out the same pot and add 4 cups (960 mL) of water. Stir in the granulated
  sugar and bring to a boil. Return the clementine slices to the pot, cover, and
  reduce the heat to a gentle simmer. Cook the clementine slices for roughly 30
  minutes, stirring occasionally. Remove the pot from the heat and allow the
  slices to sit in the syrup overnight at room temperature.
• 4 Remove the citrus slices from the syrup, lay on greased cooling rack set over a
  half sheet pan, and allow to dry completely. This will generally take at least
  24 hours. Toss the candied citrus slices in fine granulated sugar until lightly
  coated and shake off any excess sugar. Set aside to use as a garnish on the
  cupcakes.
• 5 Preheat the oven to 350°F (175°C) with a rack in the center position. Line a
  12-cup muffin pan with paper liners and set aside.
• 6 In a medium bowl, whisk together the cocoa powder and boiling water until
  smooth. Set aside and allow to cool to room temperature.
• 7 Once the cocoa mixture is at room temperature, combine the eggs, ¼ of the cocoa
  and water mixture, orange extract, and vanilla extract in a medium bowl. Set
  aside.
• 8 Combine the sugar and orange zest in the bowl of a stand mixer fitted with a
  whisk attachment. Using fingers, rub the sugar and zest together until moist and
  aromatic. Add the cake flour, baking powder, and salt and mix on low speed for
  about 30 seconds to combine.
• 9 Add the softened butter and remaining cocoa and water mixture and mix on low
  speed until the dry ingredients are moistened. Increase to medium speed and beat
  for 1 to 2 minutes to aerate. Scrape down sides of bowl with spatula.
• 10 On low speed, gradually add the egg-cocoa mixture in three additions, beating
  for 20 seconds after each addition to incorporate the ingredients, scraping down
  the sides of the bowl as needed. Distribute the batter evenly among the lined
  muffin pan. Bake for 15 to 18 minutes, rotating halfway.
• 11 Set on a wire rack and allow the cupcakes to cool in the pan for 2 to 3 minutes.
  Remove the cupcakes from the pan and set on a wire rack to cool completely
  before decorating with ganache.
• 12 Place the finely chopped chocolate in a heat-proof bowl. Heat the cream in a
  measuring cup (watch carefully!) in the microwave in 15 to 20 seconds intervals.
  The cream should be very hot, but not boiling.
• 13 Pour the hot cream over the chocolate and allow the mixture to sit for about 15
  seconds. Whisk very slowly until cream and chocolate come together (emulsify)
  and the ganache is very smooth and shiny. Do not over whisk.
• 14 Dip the tops of the cooled cupcakes (ensuring that you do not dip beyond the
  liners) into the chocolate ganache. Set cupcakes right-side up on a rack and
  allow the ganache to set.
• 15 Once the ganache is almost set, garnish each cupcake with a piece of candied
  citrus. Serve.

Nutrition Info