I have baked flourless chocolate cakes in the past but never have them in cupcakes. These are supposed to be Chocolate Soufflé Cupcakes with White Chocolate Mint Cream. Unfortunately, I have over whipped the cream and thus unable to frost them. So here I am presenting these chocolate babies bare in all its glory.
They are chocolate cakes in perfection. Light and airy but also so chocolatey rich and moist. I will be baking them again real soon, in cupcake size of course, with or without the mint frosting. Here is the cake recipe first
Chocolate Soufflé Cupcake
170g bittersweet chocolate. Callebaut 70%
85g unsalted butter, cut into pieces
1/4 tsp expresso or instant coffee powder
4 eggs, separated, 55g each
95g castor sugar, divided
1/4 tsp salt
1tsp vanilla extract
- Preheat oven to 180C.
- Line muffin pan with cupcake cases.
- In a bowl over a pot of simmering water, melt chocolate, coffee powder and butter. Stir until smooth. Set aside.
- In a clean bowl, whisk egg white with half of the sugar. Whisk until stiff peak.
- Beat egg yolk with remaining sugar until pale and thick. Add the vanilla extract and chocolate mixture.
- Fold in egg white in 3 additions.
- Bake for 15-20 minutes,
- When done, cool in the pan where the cupcakes will immediately start to fall.
- Frost when cake is cooled or dust with icing sugar.
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It is the power of the Holy Spirit that lives in us and enables us to understand His Word and experience Him in a fuller way, so that we can have a more intimate relationship with Him, hearing His voice, and knowing His will.