Chocolate Cupcake Stuffed With Ginger Caramel, Frosted With Mango Ganache, And Topped With A Mango-Ginger Won Ton

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Cupcake Bakeshop


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100 g Valrhona 61% cacao (or any bittersweet chocolate)

1 1/2 stick butter

1 cup plus 2 tablespoons sugar

4 x eggs

1/2 cup plus 2 tablespoons flour

2 tbsp cocoa powder, unsweetened

1 tsp baking powder

1/8 tsp fleur de sel or any salt

2 tbsp water

1/2 cup sugar

1 tbsp light corn syrup

1/4 cup heavy cream

1 tbsp butter

1/2 tsp lemon juice

1/4 tsp fleur de sel or any salt

1 tsp ginger powder

meat from 1 mango

8 oz bittersweet chocolate like Valrhona 61% cocao

1 cup heavy cream

1 tsp vanilla

1/2 tsp fleur de sel or any salt

spring roll or wonton wrappers, thawed if frozen

1 x mango

1 tbsp fresh chopped ginger

1 x egg, beaten to blend

grapeseed oil for frying, or other vegetable oil

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