For an even richer flavor, use a high-quality dark chocolate with at least 70% cacao. Toasting the pecans before adding them to the batter enhances their nutty flavor. Be careful not to overbake the cupcakes, as this will result in a drier texture. The tops should be springy to the touch. For a more intense chocolate flavor, add a tablespoon of unsweetened cocoa powder to the dry ingredients. These cupcakes are best served warm, within a few hours of baking. Reheat gently if necessary.
Dark Chocolate Souffle Cupcakes
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING20 People
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VIEWS19
Indulge in the decadent allure of these dark chocolate souffle cupcakes. A symphony of rich chocolate notes with a creamy, almost ethereal texture, these cupcakes are best served warm, crowned with a scoop of vanilla ice cream for the ultimate dessert experience. A delightful marriage of brownie density and souffle lightness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol48 mg
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Fiber2 g
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Protein4 g
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Saturated Fat8 g
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Sodium164 mg
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Sugar31 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Prepare a muffin tin with 20 cups by spraying generously with cooking spray and dusting with flour, or line with paper liners. (Prep time: 5 minutes)
02
StepIn a microwave-safe bowl, melt the chopped dark chocolate in 15-second intervals, stirring well after each interval to prevent burning. Continue until completely melted and smooth. (Melt time: 1-3 minutes)
03
StepIn a large bowl, beat the eggs with an electric mixer until light and fluffy. Gradually add the sugar while continuing to beat on high speed. Pour in the heavy cream and beat until the batter has doubled in volume, creating a light and airy texture. Beat in the melted butter until fully incorporated. Gently fold in the flour and salt on low speed until just combined, being careful not to overmix. Finally, beat in the melted chocolate on medium speed until the batter is homogenous. Stir in the chocolate chips and toasted pecans. (Mixing time: 10-12 minutes)
04
StepPour the batter evenly into the prepared muffin cups, filling each about 3/4 full. (Pouring time: 3-5 minutes)
05
StepBake in the preheated oven until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. (Bake time: 20-25 minutes)
06
StepAllow the cupcakes to cool slightly in the muffin tin before carefully removing them to a wire rack to cool further. Serve warm for the ultimate souffle-like experience.
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Florida Cassin
Jun 22, 2025These were incredible! So rich and decadent, everyone loved them.
Alicia Lindgren
Jun 4, 2025These are dangerous... I couldn't stop eating them!
Stella Dooley
May 7, 2025The texture was perfect, like a cross between a brownie and a souffle. Will definitely make these again!
Grady White
May 3, 2025I added a pinch of cayenne pepper for a little kick and it was amazing!
Monte Oconner
Apr 26, 2025My kids went crazy for these! A new family favorite.
Davin Dicki
Apr 25, 2025Easy to follow recipe and the cupcakes turned out beautifully. Thank you!
Robert Kessler
Apr 22, 2025I didn't have pecans, so I used walnuts instead and they were just as delicious.