Ah yes, the flourless chocolate (cup)cake. We see this done over and over again at every chain restaurant in the country. Sometimes it has a molten center, sometimes it’s served with ice cream, sometimes it’s huge, sometimes it’s hardly bigger than your spoon. This recent classic is a crowd pleaser. As long as you like chocolate, you will like these cupcakes. Not to mention the cream.
You make these in the style of a traditional souffle (which, contrary to popular belief, is not as difficult as you may think), whip the eggs whites, add sugar, whip egg whites more, fold everything together, bake until puffy. . . just in cupcake tins. You allow these mini souffles to cool and fall, and mine actually shrunk up a little bit and pulled away from the sides of the tin. The nice thing about letting the cupcakes fall is that you don’t have to rush to get them anywhere and you have a little indention to fill with decadent white chocolate mint cream. Oh yes. I don’t even like white chocolate and I loved this. Not to mention the method used to make this cream. (Warm cream. Add chopped chocolate, stir until melted. Chill. Whip.) The possibilities of chocolate whipped cream make me a little giddy.
But yes, these are delicious. It’s amazing what the lack of flour can do to a cupcake.