Chocolate Souffle Cupcakes

I missed Emily yesterday, so I wanted to make something chocolate for her. I also have been wanting to make a cupcake sized version of The Smitten's Kitchen's Cookbook's Tiny But Intense Chocolate Cake. I found that the author had posted a recipe for Chocolate Souffle Cupcakes that my mom and I made our version of instead.

Ingredients:

• 6 ounces (170 grams) semisweet chocolate chips
  
• 6 tablespoons (3/4 stick or 85 grams) unsalted butter, cut into pats
• 1/4 teaspoon instant coffee powder
• 3 large eggs, separated
• 1 teaspoon vanilla extract   
  
• 3 tablespoons (38 grams) brown sugar
• 3 tablespoons (37 grams) white sugar
• 1/4 teaspoon salt
• a couple of tablespoons mixed berry jam
  

Instructions:

1. Preheat oven to 350°F. 
2. Line 12 standard-size (3-ounce) muffin cups with paper liners, spray lightly with cooking spray.
   (I used my Silpat cupcake pan, and still lightly sprayed the wells.) 
3. Melt butter gently in a microwave.
4. Stir in chocolate and instant coffee, stirring until chocolate melts.
5. Using a medium bowl an electric hand mixer, beat egg yolks and 3 tablespoons brown sugar until mixture is very thick and pale, about 2 minutes.
   (Use a medium sized bowl - going to fold in whipped egg white later,) 
6. Beat vanilla extract into egg yolks.
7. Beat lukewarm chocolate into mixture.
8. Using clean dry beaters in another small-medium bowl, beat egg whites until soft peaks form.
9. Gradually add in the 3 tablespoons of white sugar and all of the salt, beating until medium-firm peaks form. 
10. Fold whites into chocolate mixture in 3 additions. 
11. Divide batter among prepared cups, filling each 2/3s of the way. (I used a rounded large cookie scoop, about 2 tablespoons)
12. Bake the cup cakes until tops are puffed and dry to the touch (some may crack)  about 17 to 20 minutes.
    (They should initially rise a bit over top of pan, but will fall.) 
13. Cool in pan on a cooling rack. The cupcakes will almost immediately start to deflate.
14. While cooling, top with 1/2 teaspoon mixed berry jam.
    
    

 

Carole's Notes:

Ooh, I liked this - it is a new favorite! (Doug and my mom liked it as well.)

The recipe is barely adapted from https://smittenkitchen.com/2010/02/chocolate-souffle-cupcakes-with-mint-cream/