Chocolate Souffle Cupcakes
“A classic and quick dessert that’s perfect for hosting, and it’ll get you loads of compliments!”
Raz Shalom
Original Recipe Author
Chocolate souffle cupcakes are THE official dessert for parties! Soft and puffy, they dissolve into a taste of bliss in your mouth, and you can garnish them using whipped cream or crumpled chocolate.
You can make them at a birthday party, a work gathering, or a holiday celebration. The guests will love them, and you’ll receive nothing but compliments all night.
The best part is, they’ll get you named host of the year!
Prepare your chocolate, plug in your mixer, and let’s make some chocolate souffle cupcakes!
Why this Chocolate Souffle Cupcakes Recipe is A MUST-try:
Frequently Asked Questions:
Chocolate Souffle Cupcakes
Does the recipe include the chocolate pieces in addition to the 7-ounce chocolate listed in the ingredients?
Yes, each souffle should have a piece of chocolate in addition to the 7-ounce chocolate in the batter.
You can make do without the chocolate piece, but in this recipe, the more chocolate, the better.
Should I bake these cupcakes in a convection or a regular oven?
There’s no need for a convection oven. You can bake them in a regular oven and use top and bottom heating elements.
Should I use self-rising flour?
No, use all-purpose flour instead. Self-rising flour can throw off the cupcakes’ texture because it contains leavening agents.
It’s mostly used for biscuits and sponge cakes, not souffle cupcakes.
Should I store the cupcakes in the fridge after baking them?
Yes, it’s better to keep them in the fridge, but only for a day or two so that they stay fresh. Then, you can warm them up in the microwave before serving.
You can also store them in the freezer, but make sure to give them enough time to defrost before warming them up and serving them.
How many cupcakes does this recipe yield?
It yields 12 cupcakes.
Featured Review
“Thank you very much for the recipe; I made it with my daughter.
Together with cold ice cream, it’s perfect!”
Lena Barshedsky
Chocolate Souffle Cupcakes
Equipment
Ingredients
- 4 eggs (unseparated)
- 7 oz. dark chocolate (200 g)
- 1 cup sugar
- 1 cup oil
- ¾ cup flour
- A pinch of salt
Instructions
- Put the chocolate and oil in a small bowl, then heat them in the microwave until the chocolate melts.
- In a large bowl, beat the eggs and sugar for 5 minutes using the mixer.
- Add the melted chocolate to the mixer bowl, then beat the mixture again for a few minutes until the chocolate dissolves into the ingredients.
- Add flour and salt, then keep beating until the ingredients combine well.
- Start pouring the batter into the cupcake baking cups, then top each one with a piece of chocolate. Remember that the batter will puff up in the oven, so don’t fill the cups to the brim.
- Preheat the oven to 350°F (180°C), then bake the cupcakes for exactly 15 minutes so the insides stay soft.
- Serve them while they’re hot, and enjoy!
your time to shine:
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“Perfect recipe!! Thank you so much for sharing!”
Stella Revach
Fan
“This recipe is the bomb!
huge thank you!”
Miriam
Fan
“We make it a lot, and every time it comes out perfect and scrumptious”
Naomi
Fan
“Wow, this is a good recipe!!
Came out super delicious!
Huge thank you!”
Shira
Fan
Oh, and we almost forgot!
This Chocolate Souffle Cupcakes is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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