Mini Chocolate souffles

Souffles have always fascinated me, so I decided to give them a shot. Since souffles are very temperamental, I tried starting small by making them in cupcake tin. Although these souffles are small, they have a very rich chocolatey flavor. They are also airy and fluffy. Someday I hope to make a full size souffle!

*These deflate very fast

Here is the recipe:
Chocolate Soufflé Cupcakes
adapted from Smitten Kitchen (Recipe found at foodienextdoor.blogspot.com)

6 ounces (170 g) bittersweet chocolate, chopped
6 tablespoons (86 g) unsalted butter, cut into pieces
heaping 1/4 tsp instant espresso or coffee powder
3 large eggs, separated
6 tbsp (97 g) sugar, divided in half
1/4 tsp salt
Optional: 3 plums, 1 tbsp sugar, and about 1/4 cup rum*

Do ahead of time: Wash and slice the plums into quarters.  Halve these to get chunks of eights.  Combine the sugar, rum, and plums in a small plastic containers and refrigerate.  Allow to "marinate" overnight.  (note: This can also be done with firm, tart apples or pears)

Preheat oven to 350°F. Line a standard-size cupcake baking pan with 12 paper liners.


In a microwave safe bowl, melt the butter in the microwave for 30 seconds to 1 minute.  Add the chocolate and espresso powder and microwave for two to three 30 second intervals, stirring well between each interval until everything is fully melted and smooth.  At no point should the chocolate get so hot that it steams/bubbles up and is too hot to touch.
Cool to lukewarm, stirring occasionally.

Using a hand mixer (better than a stand mixer, since the volumes are so small) beat the 3 egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture into the yolk mixture.

Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Add the remaining 3 tablespoons 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 one-half of the way.  Add a couple pieces of plum.*  Then fill the cup up to three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch, about 15 minutes. Turn off your oven and leave the cupcakes in for another 5 minutes.

Remove the cupcake pan and cool on a cooling rack, where the cupcakes will almost immediately start to fall.
* I didnot add the plums and rum