Chocolate and berry cupcakes

Sometimes when I'm in a restaurant, I wish there were something simple for dessert. Something not overcomplicated or too particular. Something simple, yet divine. Like a cupcake. A simple cupcake to wash down with a glass of cognac. No fuss, no show, but with the deepest pleasure. 


filling:
2 gelatin sheets
250 g frozen raspberries/blueberries 
30 g golden sugar

cupcake:
125 g plain wheat flour 
35 g cocoa powder
half a tbsp baking powder
half a tbsp soda
¼ tbsp salt
2 medium eggs room temperature
200 g white sugar
160 g golden caster sugar
60 ml mild oil
50 g melted butter
⅓ tonka bean grated
150 g buttermilk

meringue:
2 large egg whites
pinch of vanilla powder
pinch of salt


Make filling. Place gelatin sheets in a bowl of cold water and leave. Place berries and sugar in a pot. Boil for 7-10 minutes until it thickens a bit, but not too much. Take off the heat, transfer to a bowl to cool, and when still warm, add gelatin sheets mixing them in. I use gelatin so I can boil the berries for a shorter time, preserving the acidity but getting a texture that is not runny. Cool completely. 

Preheat the oven to 180°. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, white and golden caster sugar, oil, butter, and tonka until combined. Add half the wet ingredients, then half the buttermilk. Gently whisk for a few seconds. Repeat with the rest of the wet ingredients and buttermilk. Stir until just combined and do not over-mix.

Pour in the prepared muffin tin - just a bit more than half (around 2/3), but do not add more, or they will lose their shape. Place in the centre of the oven and bake for 16-18 minutes, testing with a toothpick when ready (there should not be any crumbs). Take out and leave to cool in a pan for a while (5 minutes) and then carefully remove. Cool completely.

Cut out the centers of the cupcakes, fill with berries, and make meringue. 

Before serving prepare the meringue. Put sugar, vanilla and egg whites and salt in a bowl on a pot of simmering water (like a double boiler). When the water is bubbling, place the bowl of egg whites on top and stir and heat for about 5 minutes until the sugar is completely melted and the eggs are hot. Check with your fingertips for graininess. When done, remove from the heat and beat on high speed until the mass becomes white and firm and is at a comfortable temperature.