Chocolate Cup cakes

These cup cakes are close to a soufflé than anything else so try to bake them as close to the service time as possible. If you need to cook them ahead of time I found out that they fall and end up more like brownies, so this is kind of a dual batter! I would also advise making the frosting ahead of time so you can frost and serve them ASAP.




Chocolate Cup Cake
3 Egg Yolks
5 Egg whites
1/2 Cup sugar
1/2 tsp Creme of tartar
4 0z Dark Chocolate
3 Tbs. Butter
1 1/4 Cups Flour
1/2 Cup milk
1 ts vanilla




Preheat the oven to 350. In a large mixing bowl mix together egg yolks vanilla and sugar until the yolks lighten in color. Place the egg whites in a separate bowl with creme of tartar for later use. In the microwave melt the chocolate and butter and mix into the yolk mixture.Mix together the flour and salt and slowly stir in the flour and milk alternating between the two into the chocolate base. Whip the egg whites to stiff peaks and mix in one third of the whites to lighten the batter then gently fold in the remaining two thirds chocolate base. Bake at 350 for 20 min.
Makes 12 regular Cup cakes


The Frosting

4 oz. Dark Chocolate
4 oz. Heavy whipping cream

Place the chopped chocolate in your stand mixer. Bring the cream to a simmer and pour over the chocolate, allow to sit for two min to melt the chocolate. Using your whisk attachment whip the mixture until a smooth frosting comes together.