Wait, is this another Valentine recipe? Ai, that was so 9 days ago. I know. But this was a special bake for the bf, who sort of has a minor role in Valentine’s day.
Chocolate Souffle Cupcakes–when I saw this on Smitten Kitchen, I noticed that there was no flour in the recipe. My first thought was, no flour? Less carbs, meaning less calories! Or so I would like to think, but I’m pretty sure the calories were abundant in this one.
It starts off with melting the chocolate, butter, and coffee powder in a saucepan until it’s a goey pot of chocolate and you can’t stop licking the spoon.
Then all that’s left is eggs with yolks and whites separated, sugar, vanilla, and salt, and scooping it into the cupcake pan with liners.
Once baked, they look like this right out of the oven:
And within minutes of cooling down, they start to sink right before your very eyes:
How come one’s missing? My belly knows nothing.
Did you know that Peeps makes special heart marshmallows during this time of year? I saw them at the store after I already made my purchase, and I couldn’t resist so I stood in line a second time just to get them. Stawberry flavored!
The little crater that forms on the top of the cupcake makes a sweet little chair for the marshmallow to sit in.
Chocolate Soufflé Cupcakes
From Smitten Kitchen adapted from a Bon Appetit recipe
6 ounces chocolate chips (I used 1 cup dark chocolate chips)
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
Heaping 1/4 teaspoon instant coffee powder
3 large eggs, separated
6 tablespoons sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 350°F. Line muffin cups with paper liners. In a medium saucepan, melt chocolate, butter and instant coffee together over low heat until melted, constantly whisking. Cool to lukewarm, stirring occasionally.
Using a hand mixer, beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat in lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in a separate medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Very gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way (I used my 2 ounce ice-cream scooper).
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, where the tops will start to cave in. It’s a perfect seat for something cute and yummy like heart marshmallows. ❤