Irresistibles Chocolate Cupcakes

Ingredient

• ½ cup (125 mL) Irresistibles dark chocolate*
• ⅓ cup (80 mL) unsalted butter*
• 4 Irresistibles egg yolks*
• ½ cup (125 mL) sugar*
• 2 Tbsp. (30 mL) cornstarch*
• ½ tsp. (2 mL) ground coffee* or instant coffee
• 4 egg whites*

Chocolate Custard

• Chocolate Custard (optional)
• 1 cup (250 mL) whole milk, 3.25% m.f.
• ½ cup + 1 level Tbsp. (140 mL) sugar*
• ½ vanilla bean
• 3 Irresistibles egg yolks*
• 13 oz. (400 g) 37% cacao milk chocolate
• Chocolate icing (optional)
• 6 scoops Irresistibles ice cream

Preparation

1. Grease muffin tin. Melt chocolate and butter in a double boiler. Reserve in pan away from heat. In a bowl, beat egg yolks, ¼ cup (60 mL) sugar, cornstarch and coffee together until thick and creamy. Pour batter into melted chocolate.
2. Beat egg whites and remaining sugar until stiff.
3. Gently fold beaten egg whites into batter. Pour batter into greased muffin tin. Bake in the centre of the oven for 30 - 35 minutes. Turn out cupcakes when barely warm. Cupcakes may be served with chocolate custard and ice cream.

Chocolate Custard

1. In a saucepan, bring milk, half the sugar and vanilla to a simmer.
2. In a bowl, whisk egg yolks and remaining sugar together.
3. Pour a third of the simmering milk into the yolks, beating constantly.
4. Pour egg mixture back into the saucepan and cook over low heat, stirring constantly.
5. Custard is done when it coats the back of a wood spoon or a candy thermometer reads 185°F (85°C). Pour custard over milk chocolate, whisking all the while and set aside.
6. Tip: To fold in beaten egg whites, pile the whites in the centre of the batter; using a spatula, cut down through the centre to the bottom, pull the batter up toward the edge and fold it over the whites; repeat, turning the bowl clockwise. This technique makes for a light and fluffy cake