Chocolate Souffle Cupcakes Recipe
Chocolate Souffle Cupcakes Recipe – Indulge in these light, airy, and flourless chocolate cupcakes with a rich, velvety texture. Made with dark chocolate, cocoa, and whipped egg whites, they are the perfect gluten-free dessert. Easy to make and irresistibly delicious!
Chocolate Souffle Cupcakes Recipe—a delightful fusion of a classic soufflé and a decadent chocolate cupcake. These airy, flourless treats boast a delicate, slightly cracked top with a soft, melt-in-your-mouth center. Made with rich dark chocolate, cocoa, and fluffy whipped egg whites, they deliver an intense chocolate flavor while remaining light and irresistibly soft. Perfect for any occasion, these cupcakes are easy to make yet elegant enough to impress. A dusting of powdered sugar and a garnish of fresh berries elevate their charm, making them an exquisite dessert for chocolate lovers. Enjoy them warm for the ultimate indulgence!
Ingredients
- 80g dark chocolate
- 30g milk
- 2 tsp rum (adjust to taste)
- 20g cocoa powder
- 3 egg whites (100g)
- 35g granulated sugar
- Powdered sugar (for garnish)
Nutritional Information
- Calories: 150
- Protein: 4g
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Sugar: 9g
- Fiber: 2g
- Sodium: 20mg
- Cholesterol: 5mg
Directions
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Melt the dark chocolate in a heatproof bowl using a double boiler or microwave in short intervals. Stir in the milk, cocoa powder, and rum until smooth. Set aside.
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In a separate clean bowl, beat the egg whites while gradually adding granulated sugar until stiff peaks form.
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Gently fold the meringue into the chocolate mixture in batches, ensuring a light and airy consistency. Pour the batter into small cupcake molds or ramekins, filling them about ¾ full. Bake in a preheated oven at 170°C (340°F) for 12–15 minutes, or until the tops are slightly cracked but soft inside.
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Let them cool slightly before dusting with powdered sugar. Enjoy warm!
