Dark Chocolate Souffle Cupcakes

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces dark chocolate, melted and cooled
• 3/4 cup granulated sugar
• 2 eggs, separated
• 1/2 cup whole milk
• 1/2 cup butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 cup powdered sugar
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350°F. Line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the melted and cooled chocolate, sugar, egg yolks, milk, melted butter, and vanilla extract until smooth.
4. Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
5. Add the egg whites to the chocolate mixture and gently fold in until combined.
6. Add the dry ingredients to the chocolate mixture and gently fold in until combined.
7. Divide the batter among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely before frosting.
9. To make the frosting, whisk together the powdered sugar, heavy cream, and 1 teaspoon of melted and cooled dark chocolate until smooth.
10. Frost the cooled cupcakes with the frosting.
11. Enjoy!

Interesting Facts

• Souffles were first invented in the 18th century in France.
• Dark chocolate is a rich source of antioxidants, minerals, and vitamins.
• The name "souffle" comes from the French word for "breath" or "puff."