http://www.stumbleupon.com/su/2YACg2/mingmakescupcakes.yolasite.com
Here we go!
The ingredients:
3/4 cup butter
1 1/2 cups chocolate chips
6 eggs, separated
1/2 cup sugar
whipped cream
espresso powder
Short list of ingredients, making it a somewhat simple recipe.
1.) Melt butter and chocolate in a metal bowl set in a pan of simmering water on low heat (AKA double boiler). Stir constantly until melted, then remove from heat. (SHH. Don't tell: I didn't stir constantly). Wait a few minutes, then stir in egg yolks.
Here's the end result:
Make sure your eggs are separated!
2.) In a separate bowl, beat egg whites until they hold soft peaks. Gradually add sugar and beat until mixture is stiff and glossy. (Soft peaks: not standing up super-straight, but able to make a peak).
3.) Whisk some of the whites mixture into the chocolate, and then pour back into the whites while stirring gently (Be careful that you occasionally stir your chocolate/butter--it might solidify somewhat).
This is the final product of stirring in the egg white mixture and the chocolate mixture:
4.) Fill cupcake liners. Bake for 25 minutes at 275 degrees. To test, insert a toothpick in the center and see if it comes out clean. If not, it's not ready. (I FOUND THIS TO BE NOT ENOUGH TIME--35 MINUTES WORKED BETTER).
Top room-temperature cupcakes with a dollop of whipped cream (I made fresh) and a sprinkle of espresso powder. I actually used "ground espresso", I guess...it wasn't powder, but it wasn't a full bean. This worked just as well.
These cupcakes are like mini-souffles. The top crumbles in if you handle it much or bump it. Aside from that, these cakes are AH-MAZING!!!!! SOOOOOOO chocolatey and melt in your mouth good that it's impossible to have just one! The outside is a slightly crispy, light texture. The inside is a rich, deep chocolately flavor that is irresistible. Enjoy!
Coming next week: Pumpkin pie. That's right, I said PUMPKIN PIE.
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