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chocolate souffl cupcakes with mint cream


chocolate souffl cupcakes with mint cream Recipe

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
Directions:
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