Tuesday, October 9, 2018

Chocolate Souffle Cupcakes from SHOT IN THE DARK by Cleo Coyle + Tote and #BookGiveaway

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 DarkTo see more recipes from our latest culinary mystery, click on the image below...

Our new culinary mystery includes 
25 delicious recipes. To download  
our Free Recipe Guide, click here.

Click for our free Recipe Guide
to Shot in the Dark!

And now for today's recipe...

A Note from Cleo

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

These are easy cupcakes to make, just melt the chocolate, whip in the eggs and other ingredients, scoop the batter into your cupcake tin and bake.

While we did not invent the idea of souffle cupcakes, this is our version of the recipe for our fictional Village Blend coffeehouse

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).



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.

Chocolate Soufflé Cupcakes 
from Shot in the Dark
A Coffeehouse Mystery
by Cleo Coyle

Makes 12 cupcakes


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


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. 

If you've never created a double boiler, fear not, it's very easy to do. See my photo above. Be sure to use a heat-proof bowl. The water in the pot below should be simmering (not boiling) and should *not* touch the bottom of the bowl. 

After the chocolate is melted, set the bowl aside for one full hour. Be patient, the chocolate must cool and thicken a bit. When the hour is up, add the lightly beaten eggs. Sift together the confectioners’ sugar, flour, and cornstarch and whisk them in by hand (a little at a time) for a good 60 seconds, until the batter is smoothly blended. The batter will be thick.

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! 


F o o d i e 

P h o t o s 

You can use bittersweet or semi-sweet chocolate for this recipe or a combination of the two, as long as it adds up to 8 ounces. I like to use a 4-ounce bar of bittersweet chocolate and a 4-ounce bar of semi-sweet chocolate. Just be sure to use good quality bar chocolate and *not* chocolate chips for this recipe.
Chocolate chips often contain stabilizers, which help them keep their shape but compromise their flavor and make them more difficult to melt than bar chocolate.

Click for free recipe PDF.

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
The Coffeehouse Mysteries 

Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
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Now a National Bestseller!

The prim bookseller and
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Thanks to everyone who made our brand new release a success. We just heard the news that THE GHOST AND THE BOGUS BESTSELLER is now among the Top-10 bestselling mass market paperbacks at Barnes & Noble stores nationwide! (The "Bogus Besteller" is now a real one, thanks to our fantastic readers. If you are among them, we tip our fedora to you--and Jack does, too!)

Join our new-release celebration at some of these sites that are giving away a signed copy of our new book and a "Jack is back" tote bag. 


CLICK HERE to enter our giveaway at Dru's Book Musings, where we have a guest post about a "Day in the Life" of bookseller Penelope McClure and the spirit who haunts her bookstore.



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Have a *spirited* good time, everyone, 

and a Happy Halloween season!

~ Cleo


  1. Pillows of chocolate pleasure! sharonrizzo!hotmail.com

  2. I 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.

  3. I 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.
    little lamb lst at yahoo dot com

  4. I would LOVE one (or two or three...) of these right now!