chocolate soufflé cupcakes with mint cream
what you'll need for the cupcakes:
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
what you'll need for the mint cream:
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
1/8 teaspoon peppermint extract
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