Chocolate Soufflé Cupcakes with Mint Cream
Total Time
Approximately 3 hours (including chilling time for the cream)
Prep Time
2 hours (including chilling time for the cream)
Cook Time
15 to 20 minutes
Rating
4.7 out of 5 stars
(102)
Ingredients
9 cupcakes
- 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
- 6 tablespoons (85 grams) unsalted butter, cut into pieces
- Heaping 1/4 teaspoon espresso or instant coffee powder
- 3 large eggs, separated
- 6 tablespoons (75 grams) sugar, divided
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ounces (55 grams) white chocolate, finely chopped
- 3 ounces heavy whipping cream
- 1/8 teaspoon peppermint extract
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Preparation
Step 1
Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate, and let it sit for a minute to melt the chocolate. Whisk well. Add the peppermint extract and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.
Step 2
Make cupcakes: Preheat oven to 350°F. Line 9 standard-size muffin cups with paper liners.
Step 3
Stir chocolate, butter, and espresso powder together in a heavy medium saucepan over low heat until mostly melted, then remove from the heat and whisk until fully melted and smooth. Cool to lukewarm, stirring occasionally.
Step 4
Using an electric mixer, beat egg yolks and 3 tablespoons sugar in a medium bowl until the mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture.
Step 5
Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form.
Step 6
Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.
Step 7
Bake cakes until tops are puffed and dry to the touch and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack.
Step 8
Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. Remove cupcakes from the pan, arrange on a platter. Fill each sunken top with a healthy dollop of white chocolate mint cream. Top with shaved dark chocolate, if desired.
Step 9
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Chef's notes
Be careful not to overfill the cupcake liners, as they will rise and then fall slightly, creating the perfect spot for the cream.
The cupcake recipe is inspired by a Bon Appetit recipe, and the whipped cream brilliance comes from Claudia Fleming.
