Sesame Chestnut Mountain Cupcakes (Chestnut Caramel Cake with Black Sesame Cream and Chestnut Cream Frosting with Black and White Sesame Chopsticks) Recipe

Prepare to embark on a culinary adventure that transcends the ordinary cupcake. These Sesame Chestnut Mountain Cupcakes are not merely a dessert; they are a symphony of sophisticated flavors and textures, a playful nod to traditional Asian elements presented in a delightful, unexpected form. Imagine a moist, deeply flavored chestnut caramel cake, its earthy sweetness perfectly complemented by a rich, intriguing black sesame pastry cream filling. Crowned with a cloud-like chestnut cream frosting sculpted to resemble a miniature mountain of noodles, and finished with whimsical black and white sesame “chopsticks,” each bite is a journey for the senses. This recipe, while requiring a bit more dedication, promises a truly unique and unforgettable treat that will impress and delight.

Recipe Summary:

  • Level: Advanced

  • Total Time: 2 hours 5 minutes

  • Preparation Time: 1 hour

  • Inactive Time: 15 minutes

  • Cook Time: 50 minutes

  • Yield: 12 cupcakes

Ingredients:

  • For the Cake:

    • 5 oz unsalted butter, at room temperature

    • 3.5 oz brown sugar (approx. 1/2 cup)

    • 3.5 oz granulated cane sugar (approx. 1/2 cup)

    • 7.5 oz all-purpose flour (approx. 1 3/4 cups)

    • 2 oz chestnut flour (approx. 3/4 cup)

    • 1 tsp baking soda

    • 1/2 tsp baking powder

    • 1/4 tsp salt

    • 2 eggs

    • 1 tsp vanilla extract

  • For the Caramel:

    • 7 oz granulated cane sugar (approx. 1 cup)

    • 1 1/2 cups heavy cream

    • Juice of 1 lemon (optional)

  • For the Black Sesame Pastry Cream:

    • 1 cup whole milk

    • 3 egg yolks

    • 2 oz granulated cane sugar (approx. 1/4 cup)

    • 0.5 oz cornstarch, sifted (approx. 2 tbsp)

    • 1 tsp pure vanilla extract

    • 1 oz butter, at room temperature (approx. 2 tbsp)

    • 6 oz tahini (approx. 1/2 cup)

    • 2 tbsp black sesame powder

  • For the Chestnut Cream Frosting:

    • 4 oz chestnut paste or cream (approx. 3/4 cup), such as Clement Faugier

    • 4 oz unsweetened chestnut puree (approx. 3/4 cup), such as Clement Faugier

    • 8 oz unsalted butter, softened

    • 4 oz powdered sugar (approx. 1 cup)

    • 1 tbsp dark rum

    • 1 tsp vanilla extract

  • For the Black and White Sesame Chopsticks:

    • Nonstick cooking spray

    • 1/2 cup granulated cane sugar (approx. 2 oz)

    • 2 tsp white vinegar

    • 3/4 cup white sesame seeds

    • 1/4 cup black sesame seeds

  • Additional Components:

    • 9 oz Caramel (approx. 1 cup) (prepared using the Caramel recipe)

    • 10 oz sour cream (approx. 1 1/4 cup)

    • Black Sesame Pastry Cream (prepared using the Black Sesame Pastry Cream recipe)

    • Chestnut Cream Frosting (prepared using the Chestnut Cream Frosting recipe)

    • Black and White Sesame Chopsticks (prepared using the Black and White Sesame Chopsticks recipe)

Directions:

Special Equipment: A multi-opening or spaghetti-style piping tip (e.g., Ateco 234) is optional. An unlined copper pot and a digital-alarming candy thermometer are also recommended.

For the Cupcakes:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin/cupcake pan with liners.

  2. In an electric stand mixer, cream together butter and sugars for about 5 minutes.

  3. In a separate bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.

  4. Combine eggs and vanilla in a small bowl.

  5. Scrape down the mixer bowl. With the mixer on low speed, gradually add the egg and vanilla mixture, one egg at a time.

  6. Add the Caramel. Scrape down the bowl again, then increase speed to medium and mix thoroughly.

  7. With the mixer on the lowest speed, alternately add the flour mixture and sour cream, starting and ending with the flour. Mix only until just combined; do not over-mix.

  8. Fill cupcake liners about halfway (using a 16-size ice cream scoop is suggested).

  9. Bake for approximately 15 minutes, or until dark golden and baked through. Cool cupcakes completely.

To Assemble:

  1. Core each cooled cupcake using an apple corer.

  2. Fill each cored cupcake with the prepared Black Sesame Pastry Cream.

  3. Generously frost each cupcake with the prepared Chestnut Cream Frosting, using a piping bag with a “spaghetti” tip to resemble a mountain of noodles.

  4. Top each frosted cupcake with a pair of the prepared Black and White Sesame Chopsticks.

For the Caramel:

  1. In a heavy-bottomed saucepan (preferably unlined copper), moisten the sugar with 4 tablespoons of water.

  2. Cook over medium-high heat without stirring until the sugar turns a dark amber color.

  3. Meanwhile, warm the heavy cream in a separate saucepan over medium heat until it simmers.

  4. Remove the caramelized sugar from heat and slowly add the warmed cream while stirring with a wooden spoon (be cautious of splattering).

  5. Return to medium heat and allow to thicken slightly for about 5 minutes.

  6. Stir in the lemon juice, if using. Cool completely. (Yields about 2 cups).

For the Black Sesame Pastry Cream:

  1. Bring the milk to a boil in a small saucepan.

  2. In a small bowl, whisk together egg yolks, sugar, and cornstarch until smooth.

  3. Slowly pour one-quarter of the hot milk into the yolk mixture while whisking to temper the yolks.

  4. Add the remaining milk while whisking.

  5. Pour the mixture back into the saucepan and place over medium heat. Whisk vigorously and constantly until thickened.

  6. Remove from heat and whisk in the vanilla extract. Let sit for 5 minutes.

  7. Whisk in the butter, piece by piece.

  8. Add the tahini and black sesame powder and whisk until blended. Cool completely.

For the Chestnut Cream Frosting:

  1. In a food processor with a metal blade, process chestnut paste and chestnut puree until smooth.

  2. Add softened butter, powdered sugar, rum, and vanilla extract. Continue processing until well blended.

  3. If any large chestnut chunks remain, press the frosting through a fine sieve.

  4. Transfer the frosting to a piping bag fitted with a “spaghetti” tip.

For the Black and White Sesame Chopsticks:

  1. Line a half sheet pan with parchment paper and coat with cooking spray. Also, coat a wide spatula and a rolling pin with cooking spray.

  2. In a small, heavy-bottomed saucepan or unlined copper pot, combine sugar, white vinegar, and 1 teaspoon of water.

  3. Cook over low heat until the sugar is melted and the mixture is thick, stirring occasionally.

  4. Continue cooking until the sugar reaches 248°F (120°C) on a candy thermometer.

  5. Quickly stir in the white and black sesame seeds with a wooden spoon.

  6. Immediately scrape the mixture onto the prepared parchment paper and spread evenly with the prepared spatula, then roll with the prepared rolling pin to a thickness of about 1/16 inch.

  7. Cool at room temperature for about 10 minutes.

  8. Cut the candy into 12 chopstick shapes, approximately 3 inches long, using a Chinese cleaver and a heavy pan to assist with cutting.

  9. Allow the candy to cool completely.

Having navigated the intricate steps of this recipe, you now hold in your hands not just a batch of cupcakes, but edible works of art. The harmonious blend of chestnut and caramel in the cake, the surprising depth of the black sesame cream, the delicate sweetness of the chestnut frosting, and the playful crunch of the sesame chopsticks all converge to create a dessert that is both elegant and fun. These Sesame Chestnut Mountain Cupcakes are a testament to the beauty of combining unexpected ingredients and techniques, proving that a little extra effort can yield truly extraordinary results. Share these unique creations and watch as they spark conversation and delight, leaving a lasting impression of your culinary prowess.

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