Triple Chocolate Crunch Cupcake (ทริปเปิลช็อกโกแลตครันช์คัพเค้ก)

1.Prepare a 12-hole jumbo muffin pan and line each cavity with a paper liner. Preheat the oven to 180°C.

2.Dissolve the instant coffee powder in the hot water. Set aside.

3.Sift together the cake flour, dark cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and brown sugar, then whisk until evenly combined.

4.In a separate mixing bowl, whisk together the eggs, Greek yogurt, rice bran oil, and vanilla extract. Pour into the dry ingredients and mix until combined. Gradually add the hot coffee, stirring until the batter is smooth and uniform.

5.Divide the batter evenly among the prepared muffin cavities, using approximately 110 g per cavity. Bake for about 20 minutes, or until the cupcakes are fully baked. Remove from the oven and allow to cool completely.

6.Scoop out a small portion from the center of each cupcake to create a cavity for the filling. Fill each cavity with crunchy chocolate spread, then spread a thin layer of the spread over the top of each cupcake.

7.Prepare the mascarpone cream by beating the mascarpone cheese with the icing sugar and dark cocoa powder until combined. Add the well-chilled whipping cream and beat on low to medium speed until smooth, thick, and firm enough to hold its shape when scooped.

8.Using a spoon, shape the mascarpone cream into a quenelle and place it on top of each cupcake. Decorate with fresh berries and serve.