POM-FILLED DARK CHOCOLATE CUPCAKES WITH POMEGRANATE MASCARPONE ICING
Pom-Filled Dark Chocolate Cupcakes with Pomegranate Mascarpone Icing
- Cooking Time: 30 minutes
- Servings: 10
- Preparation Time: 1 hour
- For Pomegranate Curd Filling:
- 3 egg yolks
- 1/4 c. granulated sugar
- 1/4 c. unsalted butter, cubed
- 3 Tbls. lemon juice
- 1/4 tsp. gelatin
- pinch of salt
- Scant 1/2 cup Pom Wonderful juice
- red food coloring (optional)
- For Cupcakes: 3/4 c. all purpose flour
- 6 Tbls. dark cocoa powder
- 3/4 c. granulated sugar
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 egg
- 1/2 tsp. pure vanilla extract
- scant 1/2 c. buttermilk
- 1 1/2 Tbls vegetable oil
- 6 Tbls Pom Wonderful juice
- For Icing: 2 cups sifted powdered sugar
- 1 stick unsalted butter, at room temperature
- 8 oz. mascarpone cheese, at room temperature
- 1/4 c. Pom Wonderful juice
- 1 tsp. vanilla extract
Make Pom curd filling: Whisk egg yolks and a pinch of salt in a small bowl, set aside.
Pour a Tbls. of the Pom juice into another small bowl and sprinkle gelatin over the top to soften, set aside.
Prepare an ice bath and (you guessed it!) set aside.
In a small saucepan, cook remaining juice and sugar over medium heat, whisking constantly until mixture comes just to a boil.
Remove immediately from heat.
Pour a small amount of hot juice into yolks, whisking rapidly to temper. Continue whisking in small amounts until all of juice is incorporated.
Add mixture back to the pan and add butter and gelatin mixture (make sure you whisk the gelatin into that Tbls. of juice first).
Continue whisking and cooking over medium heat until mixture has thickened, about 8 minutes.
Pour into prepared ice bath and stir until cool.
Stir in several drops of red food coloring if desired (otherwise your curd is an unsightly brown shade).
Cover with plastic wrap so that it touches the surface of the curd (to prevent a skin from forming) and refrigerate for at least an hour.
For the cupcakes: Line a muffin tin with paper liners and preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the whisk attachment, sift flour, cocoa powder, sugar, salt, baking powder, and baking soda.
Reduce speed to low and add egg, oil, milk, juice, and vanilla.
Beat until combined.
Pour into prepared tin.
Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans.
Make icing: In a small saucepan, heat juice over high heat until boiling. Reduce heat to a simmer and continue cooking until a syrup has formed, about 8 minutes.
Beat butter and mascarpone until fluffy.
Beat in powdered sugar 1/2 cup at a time, scraping sides of bowl as needed. Beat vanilla and cooled pomegranate syrup into icing until well combined.
To assemble cupcakes: Cut a small inverted cone shape from the top of each cooled cupcake and eat them :).
Fill each hole with a teaspoon of pomegranate curd and top with icing. Decorate as desired.