Kyotofus Chocolate Soufflé Cupcakes Recipe From New Yo

DARK CHOCOLATE SOUFFLE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.
• Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

KYOTOFU'S CHOCOLATE SOUFFLé CUPCAKES (RECIPE FROM NEW YO

Steps:

• Preheat oven to 325°F
• Melt chocolate, butter, and miso in double boiler over low heat, stirring occasionally. When only small lumps remain, remove from heat and stir until completely smooth. Whip eggs until they reach "ribbon stage," then pour chocolate mixture into mixing bowl with the eggs, varying the mixing speed to incorporate chocolate.
• Combine all dry ingredients in a bowl, mixing together with hands or a whisk. Fold the dry ingredients into the chocolate, mixing until fully incorporated. Add tofu and soy milk slowly, mixing until fully incorporated.
• Scoop batter almost to the top of 24 wax-lined mini-panettone cups arranged on a baking sheet.
• Bake for 20 minutes, rotating tray halfway through, until center springs back when touched. Dust with confectioners' sugar if desired.