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Hint of Coffee Chocolate Cupcakes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/gateaux-chocolat-noir-cafe-5278.jpg
PT15M
PT35M
PT50M
Preheat oven to 375°F (190°C).Grease muffin pan.In a double-boiler, melt chocolate and butter. Remove pan from heat.In a bowl, whisk egg yolks with 1/4 cup (60 mL) sugar, cornstarch and coffee, until thick and creamy.Pour batter into melted chocolate.Beat egg whites and remaining sugar until soft peaks form.Using a spatula, gently fold beaten egg whites into batter.Divide batter among muffin cups.Bake in the centre of the oven 30-35 minutes.Cool a little and turn cupcakes out when they are warm but no longer hot.
6
Chef Ian Perreault
4
23
5
1
1/2 cup (125 mL) dark chocolate
1/3 cup (80 mL) unsalted butter
4 egg yolk
1/2 cup (125 mL) sugar
2 Tbsp. (30 mL) corn starch
1/2 tsp. (2 mL) ground coffee or instant coffee
4 egg white
Hint of Coffee Chocolate Cupcakes
6
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)dark chocolate
-
1/3 cup
(80 mL)unsalted butter
-
4
egg yolk
-
1/2 cup
(125 mL)sugar
-
2 Tbsp.
(30 mL)corn starch
-
1/2 tsp.
(2 mL)ground coffee or instant coffee
-
4
egg white
Preparation
Preheat oven to 375°F (190°C).
Grease muffin pan.
In a double-boiler, melt chocolate and butter. Remove pan from heat.
In a bowl, whisk egg yolks with 1/4 cup (60 mL) sugar, cornstarch and coffee, until thick and creamy.
Pour batter into melted chocolate.
Beat egg whites and remaining sugar until soft peaks form.
Using a spatula, gently fold beaten egg whites into batter.
Divide batter among muffin cups.
Bake in the centre of the oven 30-35 minutes.
Cool a little and turn cupcakes out when they are warm but no longer hot.
Source :
Chef Ian Perreault
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
