I love love love to bake. So any occasion where I get to bake and not have massive amounts of leftovers (living, as I used to, pretty much by myself) is a happy occasion. Today, I had an incredible day where I heard many stories of everyday missionaries, people who live their lives for God just as they are. These people live in urban areas and just live life with people, reaching out to all different types of people, and making a worldwide community of hope. And I get to be part of that. Isn’t that awesome?
I brought cupcakes, in case you couldn’t tell by the title and/or first paragraph. One of the people I was spending the day with is allergic to gluten, so I made these amazing flourless chocolate cupcakes that I found on Smitten Kitchen, where Deb calls them chocolate soufflé cupcakes and tops them with mint white chocolate cream. I dislike the pairing of chocolate and mint (call me a heathen, call me a pagan, call me an idiot, it’s not going to change my mind. I’m sorry, I know it’s a classic, it just does nothing for me.) so I omitted the mint but I still got raves about them. They look awesome, too.
So. Flourless Chocolate Cupcakes with White Chocolate Cream. Made while listening to all released albums of The Cat Empire on shuffle.
For the cupcakes:
170g dark chocolate, broken up into pieces (I used a combination of 85% cocoa and 70% cocoa solids; I’m sure regular dark chocolate would be fine although I suspect milk could be overly sweet. Use your discretion.)
90g unsalted butter, cubed
1/4 tsp ground espresso coffee (apparently you could also use instant. I’m a snob so I don’t keep it in the house. It doesn’t add any coffee taste, just enhances the chocolateyness.)
3 eggs, separated
6tbsp caster sugar
1 tsp vanilla extract
Preheat oven to 180ºC. Line eighteen cupcake cups with paper pans – I managed twelve cupcakes and nine mini cupcakes, so I’m speculating as to the exact amount, because I was told there would be nine or twelve cupcakes. Maybe the Smitten Kitchen cupcakes are larger than these cupcakes. I wouldn’t make them any bigger, although the minis were well received.
Stir butter, chocolate and coffee in a small heavy bottomed saucepan over low heat until almost melted, then remove and whisk until fully melted and smooth. Set aside to cool slightly.
Beat yolks and 3tbsp of the sugar in a large bowl until thick and pale. Briefly beat in chocolate mixture and vanilla extract.
In a separate, clean, dry bowl, beat (with clean, dry beaters/whisk) egg whites until soft peaks form; add 3tbsp sugar and salt gradually and beat until glossy and stiffer. Fold into chocolate mix with a metal spoon in three batches.
Fill cupcake pans to about 3/4 full – if any fuller, they will overflow, I promise. 3/4 means they will puff up beautifully, almost like soufflés.Bake in preheated oven 15-20 mins. Mini cupcakes will take 10-15 mins. Keep an eye on them, though.
For the white chocolate cream:
60g white chocolate
200ml thickened cream
Heat cream in a small saucepan until simmering. Place white chocolate in a bowl and pour the hot cream over; stir constantly until chocolate is melted. Chill at least two hours in the fridge or overnight. Beat to soft peaks and scoop quenelles over cupcakes. Scatter with dark chocolate shards. Eat and enjoy.