When you indulge in one of these Mixed Berry Chocolate Cupcakes, you'll savor the decadent richness of the Chocolate Cupcakes, the vibrant tartness of the Mixed Berries Jam, and the delicate sweetness of the Vanilla Bean Mascarpone Frosting. It's a divine fusion of flavors and textures that harmonize and invigorate each other, ensuring every bite is a symphony of taste sensations.
Yields 14 cupcakes
Chocolate Cupcakes
- 1½ cups (190 g) all-purpose flour
- ¼ cup (31 g) unsweetened cocoa powder
- 1 tsp espresso powder (optional)
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp fine sea salt
- ½ cup (120 ml) canola oil
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) brewed coffee or hot water
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 ml) vanilla extract
Mixed Berries Jam
- 2 cups (240 g) mixed berries, plus additional for decoration if desired
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) lemon juice
- 1 tsp cornstarch
- 2 tsp (10 ml) water
Vanilla Bean Mascarpone Frosting
- 1 cup (240 ml) heavy cream, cold
- 1 vanilla bean (see Note)
- ¾ cup (93 g) powdered sugar, sifted
- 1 cup (226 g) mascarpone cheese, cold
Note: If you don't have a vanilla bean, you can use 1 teaspoon of vanilla extract instead.
To prepare the Chocolate Cupcakes, begin by preheating the oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt; set aside.
In another bowl, combine the oil, granulated sugar, coffee, vinegar, and vanilla. Pour the dry mixture over the wet ingredients and whisk briefly until just incorporated. Avoid overmixing; stop whisking as soon as there are no more streaks of dry mixture visible.
To make the Chocolate Cupcakes, evenly distribute the batter among the cupcake liners, filling them about two-thirds of the way full. Bake the cupcakes for approximately 18 minutes. Start checking for doneness at the 15-minute mark, and continue baking and checking as needed. To determine if the cupcakes are ready, gently press the tops with your finger; if they spring right back, they are done baking. Allow the cupcakes to cool completely before filling and frosting.
For the Mixed Berries Jam, you can use a combination of your favorite berries such as raspberries, blueberries, and strawberries. If using large berries like strawberries, chop them into quarters first. Place the berries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook for about 15 minutes, or until the berries have softened. Stir the mixture occasionally, and if it starts to dry out, add 1 teaspoon of water and reduce the heat.
In a small bowl, combine the cornstarch with the water until fully dissolved, then add this mixture to the pan containing the berries. Continue stirring and cooking the jam until it thickens, which should take about 2 minutes. Transfer the jam to a bowl, cover it, and refrigerate until thoroughly chilled.
To prepare the Vanilla Bean Mascarpone Frosting, whip the heavy cream in a large bowl using an electric mixer on medium-high speed for 1 to 2 minutes, until soft peaks form. Slice the vanilla bean in half lengthwise, and then use the back of a paring knife to scrape the seeds into the bowl with the whipped cream.
Add the sifted powdered sugar to the bowl and mix briefly until fully combined. Then, incorporate the mascarpone cheese into the mixture and whip on medium-high speed for approximately 2 minutes, or until stiff peaks form. The frosting is ideally piped immediately after preparation, but it will maintain its shape well for a few days once piped.
To assemble the cupcakes, use a spoon to hollow out the center of each cupcake. Fill each cavity with some of the Mixed Berries Jam. Transfer the Vanilla Bean Mascarpone Frosting into a piping bag fitted with the tip of your choice and pipe the frosting onto the cupcakes. Optionally, garnish each cupcake with fresh berries.
Store the cupcakes in the refrigerator, covered, for up to 4 days.
Note: If you prefer not to use vanilla bean, you can substitute it with 1 teaspoon of vanilla extract. Add the vanilla extract to the frosting after creaming the mascarpone cheese, and mix briefly to combine.
