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Chocolate Cupcakes https://www.metro.ca/userfiles/image/recipes/gateau-chocolat-noir-creme-glacee-chocolat-5532.jpg PT15M PT35M PT50M
Grease muffin tin. Melt chocolate and butter in a double boiler. Reserve in pan away from heat. In a bowl, beat egg yolks, 1/4 cup (60 mL) sugar, cornstarch and coffee together until thick and creamy. Pour batter into melted chocolate. Beat egg whites and remaining sugar until stiff. Gently fold beaten egg whites into batter. Pour batter into greased muffin tin. Bake in the centre of the oven for 30 - 35 minutes. Turn out cupcakes when barely warm. Cupcakes may be served with chocolate custard and ice cream. CHOCOLATE CUSTARD: In a saucepan, bring milk, half the sugar and vanilla to a simmer. In a bowl, whisk egg yolks and remaining sugar together. Pour a third of the simmering milk into the yolks, beating constantly. Pour egg mixture back into the saucepan and cook over low heat, stirring constantly. Custard is done when it coats the back of a wood spoon or a candy thermometer reads 185°F (85°C). Pour custard over milk chocolate, whisking all the while and set aside. Tip: To fold in beaten egg whites, pile the whites in the centre of the batter; using a spatula, cut down through the centre to the bottom, pull the batter up toward the edge and fold it over the whites; repeat, turning the bowl clockwise. This technique makes for a light and fluffy cake.
6
1/2 cup (125 mL) dark chocolate 1/3 cup (80 mL) unsalted butter 4 egg yolks 1/2 cup (125 mL) sugar 2 Tbsp. (30 mL) corn starch 1/2 tsp. (2 mL) ground coffee or instant coffee 4 egg whites chocolate custard (optional) 1 cup (250 mL) whole milk, 3.25% m.f. 140 mL sugar 0.500 vanilla bean 3 egg yolks 13 oz (400 g) 37% cacao milk chocolate Chocolate icing (optional) 6 scoops ice cream
Chocolate Cupcakes

Chocolate Cupcakes

Rate this recipe
3 Votes
6
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    dark chocolate
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  • 1/3 cup
    (80 mL)
    unsalted butter
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  • 4
    egg yolks
  • 1/2 cup
    (125 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    corn starch
  • 1/2 tsp.
    (2 mL)
    ground coffee or instant coffee
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  • 4
    egg whites

  • chocolate custard (optional)
  • 1 cup
    (250 mL)
    whole milk, 3.25% m.f.
  • 140 mL
    sugar
  • 0.500
    vanilla bean
  • 3
    egg yolks
  • 13 oz
    (400 g)
    37% cacao milk chocolate
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    BEATRICE CHOCOLATE MILK 750 ml HERSHEY'S CHOCOLATE BARS

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    $0.99 ea.

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    2 for $2.00

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    MARS FAMILY PACK CHOCOLATE BARS

    $4.49 ea.

    SELECTED SIZES SELECTED VARIETIES

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    95 un.

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    IRRESISTIBLES SWISS CHOCOLATE BARS

    $3.99 ea.

    300 g SELECTED VARIETIES

    NESTLÉ ASSORTED MINI HALLOWEEN CHOCOLATE

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  • Chocolate icing (optional)
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  • 6 scoops
    ice cream
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    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

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Imprimer ma sélection

Preparation

Grease muffin tin.

Melt chocolate and butter in a double boiler. Reserve in pan away from heat.

In a bowl, beat egg yolks, 1/4 cup (60 mL) sugar, cornstarch and coffee together until thick and creamy.

Pour batter into melted chocolate.

Beat egg whites and remaining sugar until stiff.

Gently fold beaten egg whites into batter. Pour batter into greased muffin tin.

Bake in the centre of the oven for 30 - 35 minutes.

Turn out cupcakes when barely warm.

Cupcakes may be served with chocolate custard and ice cream.

CHOCOLATE CUSTARD:

In a saucepan, bring milk, half the sugar and vanilla to a simmer.

In a bowl, whisk egg yolks and remaining sugar together.

Pour a third of the simmering milk into the yolks, beating constantly.

Pour egg mixture back into the saucepan and cook over low heat, stirring constantly.

Custard is done when it coats the back of a wood spoon or a candy thermometer reads 185°F (85°C).

Pour custard over milk chocolate, whisking all the while and set aside.

Tip: To fold in beaten egg whites, pile the whites in the centre of the batter; using a spatula, cut down through the centre to the bottom, pull the batter up toward the edge and fold it over the whites; repeat, turning the bowl clockwise. This technique makes for a light and fluffy cake.

Source : Chef Ian Perreault

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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