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.
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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