Hint of Coffee Chocolate Cupcakes
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 50 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Chef Ian Perreault |
Recipe ingredients
- ½ cup (125 mL) Irresistible dark chocolate*
- ⅓ (80 mL) unsalted butter*
- 4 egg* yolks
- ½ cup (125 mL) sugar*
- 2 Tbsp. (30 mL) cornstarch*
- ½ tsp. (2 mL) ground coffee* or instant coffee
- 4 egg* whites
Preparation
Preheat oven to 375°F (190°C).
Grease muffin pan.
In a double-boiler, melt chocolate and butter. Remove pan from heat.
In a bowl, whisk egg yolks with ¼ cup (60 mL) sugar, cornstarch and coffee, until thick and creamy.
Pour batter into melted chocolate.
Beat egg whites and remaining sugar until soft peaks form.
Using a spatula, gently fold beaten egg whites into batter.
Divide batter among muffin cups.
Bake in the centre of the oven 30-35 minutes.
Cool a little and turn cupcakes out when they are warm but no longer hot.
Suggestion
The better the chocolate; the better the cake.
When folding in whipped egg whites, pour them into the centre of the batter, then using a spatula, cut through the whites and the batter, and pull the batter out and up, gently folding it over the whites.
Rotate the bowl clockwise as you go. The result will be a light, airy cake.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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