Chocolate Soufflé Cupcakes with Mint Crème

Chocolate Soufflé Cupcakes with Mint Crème

Chocolate Soufflé Cupcakes with Mint Crème

Chocolate Soufflé Cupcakes with Mint Crème

Chocolate Soufflé Cupcakes with Mint Crème

This recipe is one of my favorite bakes to make, technical and flavor wise. It’s a crowd favorite among my family and friendswith frequent requests. These are perfect for the holidays andspecial occasions. Enjoy
Course dessert and baking

Ingredients
  

Cupcakes 6 oz:

  • 170 g bittersweet/semisweet chocolate, chopped 6tbsp
  • 85 g unsalted butter ¼ heaping tsp
  • 1 g espresso/instant coffee powder
  • 3 large eggs, separated 6 tbsp
  • 75 g sugar, divided in half ¼ tsp
  • 1.5 g salt 1 tsp
  • 4 g vanilla extract

Mint Creme 2 oz:

  • 55 g white chocolate, chopped 3oz
  • 85 g 85 g heavy whipping cream ⅛ tsp
  • 0.5 g peppermint extract

Instructions
 

Mint Creme:

  • Place white chocolate in a small bowl.
  • Bring cream to a simmer, then pour over white chocolate tomelt.
  • Whisk well.
  • Add peppermint extract and whisk.
  • Lay plastic wrap directly onto the surface of the cream
  • Chill for about 2 hours. Before serving, beat mixture until softpeaks form.

Chocolate Soufflé:

  • Preheat the oven to 350°F.
  • Line muffin tin with paper liners.
  • Melt chocolate, butter, and espresso powder together over lowheat.
  • Remove from heat when mostly melted, then whisk well until fullymelted and smooth.
  • Cool to lukewarm, stirring occasionally.
  • With an electric mixer, beat egg yolks and 3 tbsp sugar into amedium bowl until very thick and pale.
  • Beat lukewarm chocolate mixture into yolk mixture.
  • Add vanilla extract and mix. Set aside.
  • In a separate bowl, with clean, dry beaters, beat egg whitesuntil soft peaks form.
  • Gradually add remaining 3 tbsp sugar and salt, beating untilmedium-firm peaks form.
  • . Fold whites into chocolate mixture in 3 additions
  • . Divide batter into prepared cupcake liners (¾ of the way).
  • Bake for 15-20 mins. (Toothpick insert comes out with some moistcrumbs attached.)
  • Cool pan on a cooling rack. (Cupcakes will puff up in the ovenand fall upon cooling.)
  • Upon serving, add mint cream into the sunken tops of cupcakes.Optional garnish with shaved dark chocolate. Yield ~9 cupcakes
Keyword Chocolate Soufflé Cupcakes with Mint Crème, Cookbook
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