Mango and Chocolate Cupcakes
These Mango and Chocolate cupcakes are one of the most delicious cupcakes you will ever have! The sweetness of mango paired with the slight bitterness of chocolate is a match made in heaven. Make them and I dare you to stop at one :D
Mango is called the king of fruits and it is not difficult to understand why. One bite of a sweet, juicy and bright orangish yellow flesh of this fruit and you are transported to another world, at least I am. I can't think of anything while I'm devouring a mango! (maybe I'm crazy about mangoes). Since this delicious fruit is available for a very short time, I went nuts this time and made a whole lot of mango recipes, tune in for more!
Though you can use any variety of mangoes available to you, Alphonsoes work best in baking. I strongly suggest you freeze some Alphonso mango slices to be at your disposal year round. What if you want to enjoy these cupcakes once the mangoes disappear?
The basic cupcake sponge recipe is the one that I used for my Strawberry Cupcakes, just replace the strawberries with equal measure of mangoes.
Makes 12 cupcakes.
For the Mango Cupcakes
140 gms / 5 ounces / 1 cup plus 1 tablespoon all purpose flour (or 120 gms all purpose flour and 20 gms cake flour).
1 teaspoon baking powder.
1/4 teaspoon salt.
75 gms / 2.6 ounces / 1/4 cup plus 1 tablespoon soft unsalted butter.
145 gms / 5 ounces / 3/4 cup caster or superfine sugar.
1/2 teaspoon pure vanilla extract.
1 medium egg at room temperature.
80 ml / 1/3 cup semi skimmed milk at room temperature.
3/4th cup chopped mango.
For the Chocolate Buttercream
150 grams / 5.3 ounces / 3/4 cup soft unsalted butter.
220 grams / 7.7 ounces / 2 cups icing or confectioner's sugar.
40 grams / 1.5 ounces / 1/2 cup plus 1 tablespoon cocoa powder.
25 ml / 1 tablespoon plus 2 teaspoons cold whipping cream.
3/4 teaspoon pure vanilla extract.
For the Cupcakes
Preheat the oven to 175 degrees C / 350 degrees F. Line a muffin tin with paper liners.
Sieve together the flour, baking powder and salt. Whisk thoroughly to incorporate the dry ingredients.
With a stand mixer using the paddle attachment or a hand held electric mixer on medium-high speed, cream the butter and sugar until light, pale and fluffy.
Scrape down the sides of the bowl as and when needed. Reduce the speed to minimum. Add the vanilla extract and mix. Add the egg and mix.
Add the flour mixture in two batches, adding the milk in between the batches and mixing until just combined.
Fold in the chopped mangoes by hand. Divide the batter evenly among the 12 cups and bake in the preheated oven until a cake tester comes out with few crumbs attached to it about 15 to 20 mins.
Transfer the tin to a cooling rack and let it rest for about 10 mins. Remove the cupcakes from the tin and cool them completely on the cooling rack.
For the Chocolate Buttercream
With a stand mixer using the whisk attachment or a hand held electric mixer on medium-high speed, cream the butter until light, pale and fluffy.
Add the icing sugar one cup at a time and mix until incorporated. Reduce sped to low. Add cocoa and vanilla. Mix.
Add the whipping cream. Turn the mixer speed to medium high and whisk till the cream is light and fluffy about 3 to 4 minutes.
Decorate the cupcakes as you wish.
Storage Suggestions: These cupcakes will keep well in an air tight container in the refrigerator for up to 3 days.