Mocha Souffle Chocolate Cupcakes
There’s something irresistible about the merged flavors of coffee and chocolate, especially in chocolate cupcakes. While you can easily frost all sorts of cupcakes (including white cake cupcakes) with mocha frosting to great effect, there is nothing quite like the richness of espresso-infused chocolate cupcakes. The baking actually seems to mellow out the coffee flavor, giving the cupcakes almost an aftertaste of coffee, rather than a blast.
This recipe is more like a souffle and so it would probably be best to bake in ramekins, rather than muffin tins. If you don’t have ramekins or you don’t want an excuse to buy them, try one of the other mocha cupcake recipes on the site.
Makes 6-9 ‘chocolate cupcakes’ depending on the size of your ramekins.
- 18 oz bittersweet baking chocolate, chopped into ½ inch (roughly) pieces
- 1 cup butter
- 6 eggs
- 2 T instant espresso coffee powder or finely ground dark roast coffee
- 1 cup heavy or whipping cream
- 2 tablespoons powdered sugar
- 1/4 cup sour cream
- 1 t vanilla
- Preheat oven to 425º F (218 C).
- Grease 6 6-inch ramekins.
- In a 2-qt glass or ceramic bowl, combine 16 ozs. of the chocolate and the cup of butter.
- Heat in a double-boiler over medium heat until completely smooth. Alternatively, you can heat the chocolate/butter mixture in a microwave oven on high for 1 to 2 minutes, stirring at least once, until the butter and chocolate have melted, and merged smoothly.
- In a large bowl, beat eggs with an electric mixer or tabletop mixer at high speed until thick and yellow, but without peaks.
- Fold 1/3 of the beaten eggs into the chocolate and butter mixture.
- Fold remaining eggs into the mixture and blend well.
- Add the espresso powder and blend well.
- Carefully pour the batter into the ramekins, filling to about 3/4 full.
- Place filled ramekins into a high-sided pan and add warm water until it reaches about 1/3 up the side of the ramekins.
- Cover the pan with foil and then bake for 10 minutes. The ‘cupcakes’ should have risen and had a slight sheen showing they have been baked. If they are still gooey on top, leave in oven uncovered for about 2 minutes.
- Remove the pan from the oven, uncover if you haven’t already done so, remove the ramekins from the water, and cool on a rack for 30 to 45 minutes.
- Refrigerate overnight.
- Before serving, beat heavy cream and powdered sugar together with an electric mixer or tabletop mixer on high speed until the cream forms soft peaks.
- Add vanilla and sour cream and continue to beat until the peaks form again and hold their shape.
- Scoop a large spoonful onto the top of each ‘cupcake.’
- Melt 2 oz of chocolate over low heat.
- When fully melted, drizzle the chocolate over the tops of the frosted cupcakes.
- Refrigerate until ready to serve.