How to Make Chocolate Cupcake Recipe

Admin November 15, 2020Last Updated: November 15, 2020

56 2 minutes read

Ingredients

Ingredient Checklist

3 tablespoons granulated sugar, divided
2 ½ ounces semisweet or bittersweet chocolate, chopped
1 large egg, separated, plus 2 large egg whites
1 tablespoon heavy cream
1 teaspoon all-purpose flour
⅛ teaspoon ground cinnamon
⅛ teaspoon salt
1 Confectioners’ sugar, for dusting (optional)

Directions

Instructions Checklist

Step 1: Position rack in center of oven; preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.
Step 2: Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)
Step 3: Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
Step 4: Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
Step 5:Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.

Tips

Equipment: Two 10-ounce ramekins

No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Per Serving:334 calories; protein 9.6g 19% DV; carbohydrates 43.6g 14% DV; dietary fiber 2g 8% DV; sugars 39.7g; fat 15.3g 24% DV; saturated fat 8.9g 44% DV; cholesterol 102.5mg 34% DV; vitamin a iu 233.3IU 5% DV; vitamin c 0.1mg; folate 14.7mcg 4% DV; calcium 21.4mg 2% DV; iron 0.3mg 2% DV; magnesium 6.8mg 2% DV; potassium 236.2mg 7% DV; sodium 234.7mg 9% DV; thiamin 0.1mg 5% DV; added sugar 40g.Exchanges:

3 Other Carbohydrates, 3 Fat