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Chocolate Cupcakes 2013-08-06 https://www.metro.ca/userfiles/image/recipes/gateau-chocolat-noir-creme-glacee-chocolat-5532.jpg PT15M PT35M PT50M

Grease muffin tin.Melt chocolate and butter in a double boiler. Reserve in pan away from heat.In a bowl, beat egg yolks, 1/4 cup (60 mL) sugar, cornstarch and coffee together until thick and creamy.Pour batter into melted chocolate.Beat egg whites and remaining sugar until stiff.Gently fold beaten egg whites into batter. Pour batter into greased muffin tin.Bake in the centre of the oven for 30 - 35 minutes.Turn out cupcakes when barely warm.Cupcakes may be served with chocolate custard and ice cream.CHOCOLATE CUSTARD:In a saucepan, bring milk, half the sugar and vanilla to a simmer.In a bowl, whisk egg yolks and remaining sugar together.Pour a third of the simmering milk into the yolks, beating constantly.Pour egg mixture back into the saucepan and cook over low heat, stirring constantly.Custard is done when it coats the back of a wood spoon or a candy thermometer reads 185°F (85°C).Pour custard over milk chocolate, whisking all the while and set aside.Tip: To fold in beaten egg whites, pile the whites in the centre of the batter; using a spatula, cut down through the centre to the bottom, pull the batter up toward the edge and fold it over the whites; repeat, turning the bowl clockwise. This technique makes for a light and fluffy cake.

6 Chef Ian Perreault

4 4 5 4

1/2 cup (125 mL) dark chocolate 1/3 cup (80 mL) unsalted butter 4 egg yolk 1/2 cup (125 mL) sugar 2 Tbsp. (30 mL) corn starch 1/2 tsp. (2 mL) ground coffee or instant coffee 4 egg white chocolate custard (optional) 1 cup (250 mL) whole milk, 3.25% m.f. 140 mL sugar 0.500 vanilla bean 3 egg yolk 13 oz (400 g) 37% cacao milk chocolate Chocolate icing (optional) 6 scoops ice cream

Chocolate Cupcakes

Rate this recipe

4 Votes

servings

0:15

Preparation

0:35

COOKING

0:50

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1/2 cup
(125 mL)
dark chocolate

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SAVE $1.30

SHNEIDER’S CHOCOLATE BARS

$1.99 ea.

100 g SELECTED VARIETIES

SAVE $1.30

SHNEIDER’S CHOCOLATE BARS

$1.99 ea.

100 g SELECTED VARIETIES

1/3 cup
(80 mL)
unsalted butter

4

egg yolk

1/2 cup
(125 mL)
sugar

2 Tbsp.
(30 mL)
corn starch

1/2 tsp.
(2 mL)
ground coffee or instant coffee

4

egg white

chocolate custard (optional)

1 cup
(250 mL)
whole milk, 3.25% m.f.

140 mL

sugar

0.500

vanilla bean

3

egg yolk

13 oz
(400 g)
37% cacao milk chocolate

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Flyer Deals (2)

SAVE $1.30

SHNEIDER’S CHOCOLATE BARS

$1.99 ea.

100 g SELECTED VARIETIES

SAVE $1.30

SHNEIDER’S CHOCOLATE BARS

$1.99 ea.

100 g SELECTED VARIETIES

Chocolate icing (optional)

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Flyer Deal (1)

SAVE $3.80

ABE’S ICE CREAM

$5.99 ea.

1.65 - 2 L SELECTED VARIETIES

6 scoops

ice cream

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SAVE $3.80

ABE’S ICE CREAM

$5.99 ea.

1.65 - 2 L SELECTED VARIETIES

Imprimer ma sélection

Preparation

Grease muffin tin.

Melt chocolate and butter in a double boiler. Reserve in pan away from heat.

In a bowl, beat egg yolks, 1/4 cup (60 mL) sugar, cornstarch and coffee together until thick and creamy.

Pour batter into melted chocolate.

Beat egg whites and remaining sugar until stiff.

Gently fold beaten egg whites into batter. Pour batter into greased muffin tin.

Bake in the centre of the oven for 30 - 35 minutes.

Turn out cupcakes when barely warm.

Cupcakes may be served with chocolate custard and ice cream.

CHOCOLATE CUSTARD:

In a saucepan, bring milk, half the sugar and vanilla to a simmer.

In a bowl, whisk egg yolks and remaining sugar together.

Pour a third of the simmering milk into the yolks, beating constantly.

Pour egg mixture back into the saucepan and cook over low heat, stirring constantly.

Custard is done when it coats the back of a wood spoon or a candy thermometer reads 185°F (85°C).

Pour custard over milk chocolate, whisking all the while and set aside.

Tip: To fold in beaten egg whites, pile the whites in the centre of the batter; using a spatula, cut down through the centre to the bottom, pull the batter up toward the edge and fold it over the whites; repeat, turning the bowl clockwise. This technique makes for a light and fluffy cake.

Source : Chef Ian Perreault

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