Chocolate Souffle Cupcakes with Mint Cream

I won’t hold it against you if you’d like to use St. Patrick’s Day as an excuse to make a dessert that isn’t exactly Irish but still festive. And trust me, these are so good that your family/guests/cupcake beneficiaries won’t be asking too many questions. Except maybe if they can have another one. Although these are flourless cakes, they are not dense like fudge. They have a perfectly light and fluffy texture, and the mint cream adds a sweet touch.

This recipe may look a little complicated, but if you can separate eggs, you can do this. I followed the recipe as instructed, and made an even dozen. Next time though, I’d make a little bit more of the mint cream (to which we added green food coloring for that festive flair.) I would recommend you enlist some help washing the dishes, as you need to clean the beaters three times. Not to mention that you’ll use 3 bowls, 2 pots, and a muffin tin. But it’s worth it, I promise.

4 thoughts on “Chocolate Souffle Cupcakes with Mint Cream

  1. ME: Ha, next time I am in your area and need a taste tester, I'll call!Lee: You'll have to make these for Easter (maybe the frosting can be pink?)


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