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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
1/3 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

  • 1/3 cup
    (80 mL)
    unsalted butter
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  • 4
    egg yolks
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  • 1/2 cup
    (125 mL)
    sugar
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    Redpath Icing or Brown Sugar

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    REDPATH ICING OR BROWN SUGAR

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  • 2 Tbsp.
    (30 mL)
    corn starch
  • 1/2 tsp.
    (2 mL)
    ground coffee or instant coffee
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    VAN HOUTTE, TIMOTHY'S, DONUT HOUSE OR EIGHT O'CLOCK K-CUP COFFEE CAPSULES

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    VAN HOUTTE, TIMOTHY'S, DONUT HOUSE OR EIGHT O'CLOCK K-CUP COFFEE CAPSULES

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    SELECTED SIZES SELECTED VARIETIES

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    VAN HOUTTE, TIMOTHY'S, DONUT HOUSE OR EIGHT O'CLOCK K-CUP COFFEE CAPSULES

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    SELECTED SIZES SELECTED VARIETIES

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    VAN HOUTTE, TIMOTHY'S, DONUT HOUSE OR EIGHT O'CLOCK K-CUP COFFEE CAPSULES

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    $4.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 4
    egg whites
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  • chocolate custard (optional)
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  • 1 cup
    (250 mL)
    whole milk, 3.25% m.f.
  • 140 mL
    sugar
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    REDPATH ICING OR BROWN SUGAR

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    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    Redpath Icing or Brown Sugar

    Redpath Icing or Brown Sugar

    $1.99 ea.

    1 kg, SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

  • 0.500
    vanilla bean
  • 3
    egg yolks
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  • 13 oz
    (400 g)
    37% cacao milk chocolate
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    GEDILLA TAFFY CANDY

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    SCHNEIDER'S CANDY PLANET CANDY

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    SCHNEIDER'S CANDY PLANET CANDY

    SCHNEIDER'S CANDY PLANET CANDY

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    150 g Selected Varieties

    SAVE 60¢
    SCHNEIDER'S CANDY PLANET CANDY

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    150 g Selected Varieties

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    GEDILLA TAFFY CANDY

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    170 g Selected Varieties

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    GEDILLA TAFFY CANDY

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  • Chocolate icing (optional)
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    BONUS 50 points
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    Breyers Ice Cream or Irresistibles Frozen Fruit

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    BREYERS ICE CREAM

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    SELECTED SIZES, SELECTED VARIETIES

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    BREYERS ICE CREAM

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    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

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    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

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    SELECTED SIZES, SELECTED VARIETIES

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    BREYERS ICE CREAM

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    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

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    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $4.00
    BREYERS ICE CREAM

    BREYERS ICE CREAM

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

  • 6 scoops
    ice cream
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    BREYERS ICE CREAM

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    Breyers Ice Cream or Irresistibles Frozen Fruit

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    SELECTED SIZES, SELECTED VARIETIES

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    IRRESISTIBLES FROZEN FRUIT

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    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $4.00
    BREYERS ICE CREAM

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    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

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    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $4.00
    BREYERS ICE CREAM

    BREYERS ICE CREAM

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

    IRRESISTIBLES FROZEN FRUIT

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $4.00
    BREYERS ICE CREAM

    BREYERS ICE CREAM

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

    IRRESISTIBLES FROZEN FRUIT

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

    IRRESISTIBLES FROZEN FRUIT

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $4.00
    BREYERS ICE CREAM

    BREYERS ICE CREAM

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $2.00
    IRRESISTIBLES FROZEN FRUIT

    IRRESISTIBLES FROZEN FRUIT

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SAVE UP TO $4.00
    BREYERS ICE CREAM

    BREYERS ICE CREAM

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

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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