First Birthday and Low Sodium Chocolate Souffle Cupcakes

I cannot believe that my little man is already a year old! We did a “Little Man” theme for his birthday, and I wish that didn’t strike such a cord with me – my baby has turned into a little man! I made little bow ties and head bands for the kids and we met at a park and played. Of course, the weather was beautiful up to that day, but on the actual day the wind really picked up and was blowing everything around! So, we packed up and did cupcakes and presents at the house. It was really fun and I think that Aidan liked his first bites of dessert; in fact, he cried when I cleaned his highchair because he wanted to lick off the chocolate.

Making bow ties was actually pretty easy. Basically, if you can sew a straight line and use a glue gun, you are good to go. I’m just beginning to learn how to sew, so straight lines are even a challenge at this point – and they still turned out just fine! What a relief!

They were a hit, but so were the Chocolate Soufflé Cupcakes. I hadn’t had them before, but I made them years ago for one of Derrick’s birthdays. That was back in the good ol’ days of self-control when I could resist sweets, and I sent them directly to work with him without so much as a taste. He loved them, and so did his co-workers, and ever since I had been looking for an excuse to make them again.

What is really impressive about this is that you make a peppermint whip cream that goes on top; and that’s where the magic is. The less-than-exciting part of this is that they are pretty messy and fall apart quickly – such is the life of a soufflé.

I adapted the recipe from smittenkitchen, and as is most on that website, it is a pretty complex process. But ooooooooooh so worth it. Almost everything from that site that I’ve made, I’ve felt that exact way. There are only a few things that didn’t taste good, and it is probably something to do with me. She seems like an incredible cook, and truly should be a food photographer. I mean look at this:


And then here is my version:


Pretty close to perfect 😉

C’mon. I’m sorry I have to subject you to my poor photography (all I have is my phone and ipad) but isn’t my little guy the cutest? I think so!

Chocolate Souffle Cupcakes with Peppermint Whipped Cream – 26mg each
Makes about 12 cupcakes

Soufflé :

6 ounces semisweet chocolate chips
6 tbsp unsalted butter, cut into pieces
3 large eggs, separated – 195mg
6 tbsp sugar, divided
1 tsp vanilla extract

White Chocolate Mint Cream:
2 ounces white chocolate chips – 80mg
3 ounces heavy whipping cream – 30mg
1/8 tsp peppermint extract

Place the white chocolate in a bowl. Bring cream to a simmer and then pour it over the chocolate until the chocolate gets melty (it should only take about a minute). Whisk well and then add the peppermint extract and whisk some more. Cover in plastic wrap and chill for about 2 hours.

Oven at 350. Stir chocolate and butter together in a heavy saucepan over low heat until melted; then remove from heat and whisk your buns off until it is fully melted and smooth. Cool to lukewarm, stirring occasionally.

Beat egg yolks and 3 tbls sugar in a medium bowl for about 2 minutes until it is thick and pale. Lightly beat in the chocolate mixture from above and then the vanilla extract. In a separate bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 3 tbls sugar to the egg whites and beat until medium-firm peaks are formed. Fold in the egg whites into the chocolate mixture in 3 bathes.

Spoon mix into prepared muffin tin (with paper liners). Bake 15-20 minutes or until the tops are puffed and dry to the touch. Place them on a cooling rack and add the whipped cream from the fridge. Serve as soon as possible.

Leave a Reply