Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling

Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling

Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet
 

These cupcakes combine tangy fresh blackberries with rich dark chocolate. Dark chocolate cake is filled with a creamy sweet whipped blackberry mascarpone and topped with rich blackberry dark chocolate Swiss meringue buttercream. Sprinkle the whole thing with chocolate curls and top with a fresh blackberry.

 
Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet
Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet

these cupcakes are both rich and delicate

Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet
 

I made these cupcakes standard sized, but you can make them mini. The frosting to cake ratio is better in my option for mini cupcakes and they are great 2 bite treats. Lots of frosting and less cake is the way to go for me. Just use a mini cupcake pan and reduce the baking time by 5-8 minutes. This chocolate cake has a loose crumb and rises quite a bit when baked. So, I like to only fill the cupcake tins 1/2 of the way full. This will reduce the chance of overfilling.

 
Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet
Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet
 

To make chocolate curls all you need is a bar of chocolate and a vegetable peeler. For the best curls your chocolate needs to be slightly warm. Most of the time the warmth from your hands is enough. Pull the peeler across the edge of the bar and the chocolate will curl off. The warmer the chocolate the less brittle and tight the curls will be. If you need to you can put the chocolate bar in the microwave for just a few seconds to help it warm up.

 
Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet

Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling

 

 

Dark Chocolate Cake

  • 1 cup all purpose flour

  • 1 1/2 cup granulated sugar

  • 1/2 cup dark dutch-process 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

Dark Chocolate Cupcakes: Preheat the oven to 350 degrees F and line your cupcake pan with paper cups.

Using the paddle attachment of a stand mixer, mix together the dry ingredients (Flour, sugar, cocoa powder, baking powder, baking soda and salt).

In a separate  bowl, mix together all other wet ingredients. 

Gradually add liquid mixture to dry ingredients 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 contunite to cook for 18-10 minutes until it begins to ticken. Remove from heat and let cool.

Using a fine mesh sieve 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 the bowl of a stand mixer and whisk using until it reaches 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 160Β°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 the bowl of a stand mixture fitted with the whisk attachment, 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 reach stiff peaks and the bowl no longer feels warm, switch to the paddle attachment and, with 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.

makes approximately 2 dozen standard size cupcakes

Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling - b. sweet
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