Cook's Note: If using unbleached all-purpose flour instead of unbleached pastry flour, reduce the flour quantity to 2 cups.
For the Swiss meringue buttercream: In the bowl of an electric mixer fitted with the whisk attachment, thoroughly whisk together the sugar and egg whites. Set the bowl over a pan of boiling water. Whisking constantly, heat to 145 to 150 degrees F. Return the mixing bowl to the stand and whisk until stiff and the bottom of the bowl comes to room temperature, about 8 minutes.
Change to the paddle attachment and turn the mixer to low speed. Add the butter, a few cubes at a time, until incorporated. Mix at medium speed until light and fluffy. Add the vanilla and mix until combined. Use 4 cups for the flavored buttercreams in this recipe, and reserve the remaining 4 cups for another use.
For the chocolate mascarpone buttercream: Fold the melted and cooled chocolate and the mascarpone cheese into 2 cups of the Swiss meringue buttercream.
For the Zinfandel buttercream: Blend the Zinfandel wine into 2 cups of the Swiss meringue buttercream. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 27 cupcake liners.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, buttermilk, and oil. Mix well. Add the eggs and vanilla, mixing on low speed until completely mixed together. Sift the flour, cocoa powder, baking soda, and sea salt into a separate bowl and whisk together. In a liquid measuring cup, mix the water with the instant coffee, dissolving the coffee powder completely. Add 1/2 the dry ingredients to the buttermilk mixture just until incorporated. Mix in the water and coffee mixture. Add the rest of the dry ingredients, mixing until combined, and then beat for 2 minutes.
Fill the cupcake liners 3/4 full and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
For the chocolate frosting: Heat the cream until hot but do not boil. Remove from the heat and add the chocolate. Stir until completely melted and smooth. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt until smooth. Add 1/2 the powdered sugar, mixing until smooth. Add the chocolate and the remaining powdered sugar and mix until creamy. Adjust to desired spreading consistency with additional cream or powdered sugar, if needed. Place in a pastry bag fitted with a large star tip.
To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon chocolate mascarpone Swiss buttercream. Pipe a generous amount of chocolate frosting onto the top of the cupcake. Pipe a dollop of Zinfandel Swiss meringue buttercream on top of the chocolate frosting. Top with half a strawberry and drizzle with melted chocolate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1349.23 Kcal (5649 kJ)
Calories from fat	626.79 Kcal
		% Daily Value*
Total Fat	69.64g	107%
Cholesterol	68.68mg	23%
Sodium	1316.22mg	55%
Potassium	2375.1mg	51%
Total Carbs	170.92g	57%
Sugars	117.43g	470%
Dietary Fiber	1.2g	5%
Protein	13.6g	27%
Vitamin C	7.2mg	12%
Vitamin A	0.1mg	5%
Iron	0.3mg	1%
Calcium	123mg	12%

Amount Per 100 g
Calories	415.36 Kcal (1739 kJ)
Calories from fat	192.96 Kcal
		% Daily Value*
Total Fat	21.44g	107%
Cholesterol	21.14mg	23%
Sodium	405.2mg	55%
Potassium	731.17mg	51%
Total Carbs	52.62g	57%
Sugars	36.15g	470%
Dietary Fiber	0.37g	5%
Protein	4.19g	27%
Vitamin C	2.2mg	12%
Iron	0.1mg	1%
Calcium	37.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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