For an impressive dessert that comes together quickly and tastes like a decadent few bites of heaven, try these chocolate soufflé cupcakes. My family of four enjoyed these last night as our Christmas Eve dessert! While they cleaned up dinner dishes, I had time to make these. In about 25 minutes, the dishes were done and delectable chocolate cupcakes were ready. We make a fabulous team! Buon Natale a tutti! Merry Christmas to all!
Adapted from Smitten Kitchen
3 large eggs, separated
6 ounces semisweet chocolate, chopped
6 Tbsp unsalted butter, cut into pieces
1/4 tsp instant espresso
6 Tbsp sugar, divided
1/4 tsp salt
1 tsp vanilla extract
Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups. Separate egg whites and egg yolks into 2 medium glass bowls, then set aside to warm to room temperature. Stir chocolate, butter, and espresso powder together in a heavy medium saucepan over low heat until mostly melted, then remove from heat and whisk until fully melted and smooth. Set aside to cool slightly.
Using an electric hand mixer with clean and dry beaters, beat egg whites until soft peaks form. Gradually add 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Beat egg yolks and remaining 3 tablespoons sugar until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using a spatula, fold egg whites into chocolate mixture in 3 additions. Divide batter evenly among baking cups.
Bake until tops are puffed and dry to the touch, and a toothpick inserted in the center comes out with a few crumbs attached, about 15 to 20 minutes. Cool in pan on a wire rack, where the cupcakes will quickly start to fall. Serve with a dollop of mint chocolate chip ice cream (and a spoon!).
To make a half recipe, use 2 eggs instead of 3, and reduce other ingredients by half.
Yield – 12 cupcakes (serving size: 1 cupcake)
Calories – 162 (cupcakes only, without topping)
Carbs – 15