Chocolate Souffle Cupcakes
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Chocolate, for some people, is a must-have on Valentines Day. Whether it’s candy given in a heart-shaped box, or as the sweet finale to your romantic dinner – it’s the perfect sweet treat.
If you’re planning on making a chocolate dessert for Valentines Day, you must consider these Chocolate Soufflé Cupcakes. They are light and airy and are sure to impress.
To create a Chocolate Soufflé in cupcake form, I just whipped up my recipe for a Chocolate Soufflé and baked them as cupcakes. They are smaller than the average soufflé and are individually sized, making the perfect hand-held Valentines Day dessert.
8 ounces Chocolate, Chopped
4 tablespoons Unsalted Butter
2 teaspoons Pure Vanilla Extract
3 Egg Yolks
2 tablespoons Water
2 tablespoons Sugar, plus 1/2 cup
9 ounces Egg Whites
1/4 cup Powdered Sugar, for Topping
Preheat the oven to 400 degrees F. Line cupcake pans with baking liners, set aside until needed.
Place the chopped chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds on high and then stir. Repeat microwaving and stirring until the chocolate has completely melted and is smooth. Mix in the vanilla.
In a medium bowl, whisk together the egg yolks, water, and 2 tablespoons of sugar. Whisk until the mixture is frothy and pale yellow in color.
In the bowl of a stand mixer, whisk the egg whites until foamy. With the mixer running, gradually add the sugar. Continue whisking until the egg whites hold stiff peaks, about 3-5 minutes.
Add 1/3 of the whipped egg whites to the egg yolk mixture and gently stir to combine. Add the remaining egg whites and gently fold until they are fully incorporated.
Using an ice cream scoop, gently divide the batter among the prepared cupcake liners, filling all the way up to the top of each liner.
Bake the cupcakes until they have set, about 7 minutes. Remove from the oven and dust each cupcake with confectioners sugar. Serve immediately. Enjoy!
These cupcakes are best enjoyed the same day, however, they last up to 24 hours after baking.
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