Hint of Coffee Chocolate Cupcakes

Hint of Coffee Chocolate Cupcakes
  • 6 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time


Add all
  • 1/2 cup
    (125 mL)

    dark chocolate

  • 1/3 cup
    (80 mL)

    unsalted butter

  • 4

    egg yolks

  • 1/2 cup
    (125 mL)


  • 2 Tbsp.
    (30 mL)

    corn starch

  • 1/2 tsp.
    (2 mL)

    ground coffee or instant coffee

  • 4

    egg whites


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 1/4 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.

Source: Chef Ian Perreault