chocolate soufflé cupcakes with mint cream
I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
- 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