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Hint of Coffee Chocolate Cupcakes https://www.metro.ca/userfiles/image/recipes/gateaux-chocolat-noir-cafe-5278.jpg PT15M PT35M PT50M
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.
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
Hint of Coffee Chocolate Cupcakes

Hint of Coffee Chocolate Cupcakes

Rate this recipe
21 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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    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED

  • 4
    egg yolks
  • 1/2 cup
    (125 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    corn starch
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    Flyer Deal  (1)
    TENDERFLAKE FROZEN PASTRY

    TENDERFLAKE FROZEN PASTRY

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    ground coffee or instant coffee
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $2.50
    NESCAFE OR TASTERS CHOICE INSTANT COFFEE

    NESCAFE OR TASTERS CHOICE INSTANT COFFEE

    $4.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 4
    egg whites
Imprimer ma sélection

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 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

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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