These elegant, melt-in-your-mouth Chocolate Soufflé Cupcakes are a chocoholic’s dream. Light in texture yet rich and bold in dark chocolate flavor, they pair beautifully with coffee and espresso (or a tall, cold glass of milk).
Our readers may recognize these babies from our bestselling Coffeehouse Mystery: Shot in the Dark. To see more recipes from our latest culinary mystery, click on the image below...
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Our new culinary mystery includes
25 delicious recipes. To download
our Free Recipe Guide, click here.
25 delicious recipes. To download
our Free Recipe Guide, click here.
Click for our free Recipe Guide to Shot in the Dark! |
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And now for today's recipe...
A Note from Cleo
Cleo Coyle has a partner in
crime-writing—her husband.
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Our readers might remember our barista Esther noshing on these beauties, drenched with chocolate flavor. They were light enough for her to add a rustic wedge of our buttery Espresso Shortbread to her coffee break plate (and, yes, our recipe for that delectable shortbread is also included in the book).
FREE RECIPE PDF
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To download this recipe in a
free PDF that you can print,
save, or share, click here
or on the image below...
Click for free recipe PDF. |
from Shot in the Dark
A Coffeehouse Mystery
by Cleo Coyle
Makes 12 cupcakes
Ingredients:
8 ounces bittersweet or semi-sweet chocolate (60 - 64% cacao)
8 Tablespoons salted butter, cut into pieces
1-1/4 cups confectioners’ (powdered) sugar
2 Tablespoons all-purpose flour
2 teaspoons cornstarch
4 large eggs, room temperature, lightly beaten with fork
Directions:
Step 1—Make the batter: Break or chop the bar chocolate into pieces and place them in a large, heat-proof mixing bowl. Add the butter and place the bowl over a pan of simmering water, creating a double boiler. Stir with a rubber spatula until the two ingredients have melted together.
Step 2—Prep oven and pan and bake: Preheat your oven to 325° F. Line a cupcake pan with paper liners. If your liners are uncoated, spray the papers lightly with non-stick cooking spray. Measure 1/4 cup of batter into each of the paper-lined cups. Divide any extra batter evenly among the 12 cups. Bake for no more than 30 minutes. The cupcake tops should be set (you can touch them lightly to test this). Do not over-bake. They should still be moist inside when they come out of the oven. Just like a soufflé, these light cupcakes will puff up during baking and fall slightly as they cool. Serve with coffee, espresso, or a cold glass of milk and…eat with joy!
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F o o d i e
P h o t o s
Click for free recipe PDF. |
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Eat (and read) with joy!
~ Cleo Coyle
New York Times bestselling author
of The Coffeehouse Mysteries
of The Coffeehouse Mysteries
Alice and Marc in Central Park.
Together we write as Cleo Coyle.
Learn more about us here.
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Pillows of chocolate pleasure! sharonrizzo!hotmail.com
ReplyDeleteI remember this recipe from SHOT IN THE DARK but I was a little afraid to try it. But since I've got the premium chocolate, the butter and the rest, and Cleo's videos and pictures made the double boiler thing look easy, I'm baking these today. Thanks, Cleo, for the great recipe, and the wonderful reads.
ReplyDeleteI have never come across a chocolate souffle cupcake. But what a grand idea! They sound so tempting and I think they would impress my mother-in-law. She loves an unusual sweet with her coffee and this would be perfect.
ReplyDeletelittle lamb lst at yahoo dot com
I would LOVE one (or two or three...) of these right now!
ReplyDelete