Spring is upon us bringing those yummy Blackberries. Now this may be made with or with out booze, even try a stout beer in the chocolate cupcake. Don't let the difficulty discourage you in making these cupcakes, I mean its quarantine... where you gunna go?
Yield: 24 cupcakes
Time: 45-60min
Dark Chocolate Cake
1 cup all purpose flour
1 1/2 cup granulated sugar
1/2 cup dark cocoa powder
1 tsp baking powder
1 1/4 tsp baking soda
a pinch of salt
1/2 cup buttermilk
1/2 cup strong brewed coffee
1/3 cup vegetable oil
2 eggs
2 tsp vanilla extract
Whipped Blackberry Mascarpone
1 cup fresh or frozen blackberries
2 tablespoons granulated sugar
8 ounces mascarpone
1 cup heavy whipping cream (chilled)
1/2 cup confectioners sugar
1 teaspoon creme de cassis (optional)
Chocolate Swiss Meringue Buttercream
4 ounces dark chocolate, melted
2 tablespoons reserved blackberry syrup
pinch of salt
5 egg whites
1 1/2 cup sugar
1 1/2 cup cold butter, cubed
*Fresh blackberries and chocolate curls for sprinkling
INSTRUCTIONS
Cupcakes
Preheat the oven to 350 degrees and line your cupcake pan with paper cups.
Mix together Flour, sugar, cocoa powder, baking powder, baking soda and salt
In a separate bowl, mix together all other ingredients.
Gradually add dry ingredients to liquid mixture and beat until just combined.
Spoon batter into cupcake pan and fill 1/2 of the way full. Bake for 20-25 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool.
Whipped Blackberry Mascarpone
Add blackberries, sugar and 1 tablespoon of water to a medium saucepan on medium/high heat.
Bring to a boil then reduce to a simmer and continue to cook for 18-10 minutes until it begins to thicken. (Smash berries as best as possible to make the next step easier.) Remove from heat and let cool.
Using a fine mesh sieve (or a layered paper towel) separate the berries from the syrup. Reserve the syrup to be used in the buttercream and keep the berries for the filling.
Add all remaining ingredients to a bowl and mix until it reaches stiff peaks. (This may take a couple minutes. If using a hand mixer, put at highest power to ensure stiff peaks) Then, gently fold in the berries.
Dark Chocolate blackberry Swiss Meringue Buttercream
Add egg whites and sugar to a heat proof bowl and simmer over a pot of water, whisking constantly, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
Transfer the sugar mixture to a bowl and begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so).
Once your meringue has reached stiff peaks and the bowl no longer feels warm (should be neutral to cool!! If it is still warm, then the still peaks will fall when you continue to the next step), use the mixer on low speed. Begin to add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture. Mix in chocolate and blackberry syrup until incorporated. If peaks are falling, place frosting in the fridge to completely cool, then whip it on high to help get those stiff peaks again.
Assemble
Core out cooled cupcakes, to allow room for the filling, using a corer or a spoon.
Fill a piping bag (or a large ziplock bag) with filling, and pipe into cored out cupcakes.
Fill another piping bag with completely cooled/chilled frosting and decorate cupcakes. For some decoration, place a whole blackberry and shaved chocolate on top and ...
Enjoy!
