Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Sometimes I wonder if I'll ever get tired of a chocolate cupcake. . . Then I think I'm crazy for even wondering! This cupcake is so rich and wonderful its part cupcake, part brownie, 100% Chocolate goodness. I just hope no one ever takes away my right as a baker to lick the mixing spoon.

Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Adapted from Smitten Kitchen

Yield: 24 Cupcakes

Ingredients:

Cupcakes:
12 ounces bittersweet chocolate, chopped
1 1/2 Stick unsalted butter, cut into pieces
Heaping 1/2 teaspoon instant espresso powder
6 large eggs, separated
1 cup sugar, divided
1/2 teaspoon salt
2 teaspoons vanilla extract

Cream:
4 ounces (56 grams) white chocolate, finely chopped
6 ounces heavy whipping cream
2 tablespoons white chocolate liquor
2 tablespoons Bailey's Mint Chocolate liquor

Preparation:
Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the liquors and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Make cupcakes: Preheat oven to 350°F. Line muffin cups with paper liners. Stir chocolate, butter and espresso powder together in a double boiler over low heat until mostly melted, then remove from the heat and whisk until it is fully melted and smooth. Cool to lukewarm, stirring occasionally.

Using electric mixer beat egg yolks and 1/2 cup sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your cream on them.

Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. (Do not over beat!) Remove cupcakes from pan, arrange on a platter. Fill each sunken top with a healthy dollop of cream.

Optional Garnish: Top with shaved dark chocolate shavings or cocoa powder