Makes 9 - 12 Standard Cupcakes
Cupcake
3/4 Cup of Chocolate Chips
6 Tbsp Unsalted Butter
1/4 heaping tsp of instant coffee
3 Large Eggs, separated
6 Tbsp sugar, divided
1/4 tsp Salt
1 tsp Vanilla Extract
White Chocolate Mint Cream
2 ounces white chocolate, finely chopped
1/2 cup Heavy Whipping Cream
1/8 tsp peppermint extract, go easy on this stuff, you can easily get too much.
White Chocolate Mint Cream Directions
1 Place white chocolate in a small bowl.
2 Bring the cream to a simmer.
3 Pour over the white chocolate and let sit for a minute to melt chocolate.
4 Whisk well.
5 Add peppermint extract and whisk again.
6 Cover with plastic wrap and chill until very cold, a couple of hours.
Cupcake Directions
1 Preheat oven to 350 degrees.
2 Line 12 standard size cupcake pan with paper liners.
3 In a heavy medium saucepan, melt butter on really low heat.
4 Add chocolate chips and instant coffee in.
5 Whisk until mostly melted, then remove from heat and whisk until fully melted and smooth.
6 Set aside, to cool.
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7 Using a mixer, beat egg YOLKS (put egg whites in another bowl for later) and 3 tablespoons of sugar in a medium to large bowl, about 2 minutes until mixture is very thick and pale.
8 Add the lukewarm chocolate mixture in with egg yolk mixture.
9 Add the vanilla extract into egg yolk mixture.
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10 Using clean dry beaters, beat egg whites in small bowl until soft peaks form.
11 Gradually add remaining 3 tablespoons of sugar and all of salt to egg whites, beating again until medium firm peaks form.
12 Fold whites into chocolate mixture, 1/3 of egg white mixture at a time.
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13 Fill cupcake liners with batter, I use an ice cream scooper so I can control the amount easier.
14 Bake until cake is dry to touch and toothpick comes out with some moist crumbs attached, about 15 - 20 minutes. (It may crack while cooking.)
15 Cool in pan on cooling rack. Cakes will pretty much immediately start to fall, like souffle's usually do.
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16 Beat White Chocolate Mint mixture with electric beaters until soft peaks form.
17 Once cupcakes have cooled, before you serve- put a small dollop of cream on top.
(Store in refrigerator.)
This is what they look like when they come out of the oven:
