Chocolate Soufflé Cupcakes with Mint Cream
I feel like I need to reveal my secret and mention my obsession with Chocolate. I’ve already rambled about my love of cream in my Strawberry and Cream Scones post, I think now it is time to explain my love affair with chocolate. I know you probably have a soft spot for that creamy sweet goodness too but my obsession is raging and even stretches to dreams of swimming through a pool of melted chocolate. I love any kind of chocolate; chilli, salty, bitter, milky, anything! I can easily gobble down a HUGE bar of milk chocolate in one sitting and am left still wanting more. Never fear my fellow addicts; I have the cure! Chocolate soufflé cupcakes with a soft luxurious Mint cream. These rich cupcakes really incorporate the right amount of deep dark chocolate and a hint of creamy mint goodness, leaving nothing to be desired. The cupcakes are light but packed full of a bitterness between dark and milk chocolate. Now for the Mint cream; where has this sweet fluff been all my life?! The cream is made with white chocolate, cream and peppermint extract. Is there a better combination? The topping isn’t that refreshing strong mint flavour I first imagined but instead Deb from Smitten Kitchen has achieved a creamy sweet peppermint cream without overwhelming the cupcakes. These cupcakes went within a matter of minutes in my house, so snatch one while you can.
Ingredients – Makes 12 mini cupcakes – Recipe from Smitten Kitchen
- 6 ounces (170 grams) bittersweet/dark chocolate
- 6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
- Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
- 3 large eggs, separated
- 6 tablespoons (97 grams) sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ounces (56 grams) white chocolate, finely chopped
- 3 ounces heavy whipping cream
- 1/8 teaspoon peppermint extract
Mint cream: Put your white chocolate in a small bowl, broken up into pieces. Bring the cream to a simmer in a pan over medium heat and pour over your chocolate. Let this sit for a minute to melt the chocolate. Next, whisk the mix well until there are no lumps, add the peppermint and whisk again. Take some plastic wrap/cling film and place it gently over the surface of the cream. Put in the fridge for about 2 hours.
Cupcakes: Preheat your oven to 350F/175C. Place your 12 mini cupcake cases in your cupcake tin ready for later. Put your chocolate, butter and espresso in a saucepan over low heat until almost melted. Remove from the heat and whisk until everything is fully melted, incorporated and smooth. Cool until lukewarm, stirring occasionally.
Using a hand mixer, whisk the egg yolks and 3 tablespoons sugar in a bowl until the mix is very thick and pale. Pour a bit of the chocolate mixture into the yolk mix, then add the vanilla extract and rest of the chocolate mix, into yolk mixture. Using clean dry beaters, beat the egg whites in another medium bowl until soft peaks form. Add the remaining 3 tablespoons sugar, a tbsp. at a time, and all of the salt, beating until medium-firm peaks form. Fold the egg whites into chocolate mixture, a third at a time. Put the batter into the cupcake cases, filling each three-fourths of the way up. Bake your cupcakes until tops are puffed and dry to the touch and a tester inserted comes out clean, about 15 to 20 minutes. Cool on a cooling rack, your cupcakes should fall like a soufflé.
Finishing: Take your mint cream out of the fridge and leave to soften for 5 minutes. Beat until soft peaks form. Fill each cupcake top with some cream using a spoon or a piping bag.