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Chocolate Souffle Cupcakes With Mint Cream
http://smittenkitchen.com/blog/2010/02/chocolate-souffle-cupcakes-...
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Photo © Deb Perelman
Ingredients
categorized
original
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
1/8 teaspoon peppermint extract
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Cooking & Baking
Chocolate, bittersweet or semisweet
(
6
ounces
)
Peppermint extract
(
1/8
teaspoon
)
Salt
(
1/4
teaspoon
)
Sugar
(
6
tablespoons
)
Vanilla extract
(
1
teaspoon
)
White chocolate
(
2
ounces
)
Drinks
Espresso or instant coffee, powder
(
1/4
Heaping teaspoon
)
Dairy
(3/4 stick) (86 grams) unsalted butter, unsalted
(
6
tablespoons
)
Heavy whipping cream
(
3
ounces
)
Refrigerated
Eggs, large
(
3
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
92.4
Rating
1-100
52
Tweets
2,389
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Shares
79,128
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Views
1,486
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Recipe Stats
Published February 10, 2010 (3 years ago).
233 people saved this recipe.
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