Easy to make Chocolate Souffle Cupcakes with White Chocolate Mint Cream Makes about 10 cupcakes Make the White Chocolate Mint Cream first and while that is chilling, bake the cupcakes White Chocolate Mint Cream 2 ounces (56 grams) white chocolate, finely chopped 3 ounces heavy whipping cream (or you can use coconut cream) 1/8 teaspoon peppermint extract (always use pure extracts. NEVER use artificial anything in your baking) Chocolate Soufflé Cupcakes 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet) 6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces (or one of the healthy substitutes on the market. I use either Earth Balance Vegan Buttery Sticks or Smart Balance brands.) Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder 3 large eggs, separated 6 tablespoons (97 grams) sugar, divided (For a healthier version, use coconut sugar) 1/4 teaspoon salt 1 teaspoon vanilla extract Subscribe to my Youtube channel http://bit.ly/1HUugUo FOLLOW ME HERE Facebook: www.facebook.com/cinnamonsweetshoppe www.facebook.com/wendygail15 Pinterest: www.pinterest.com/wendygail15 Twitter: @writersblock15 Instagram: cinnamon_sweet_shoppe Parler: @writersblock15 Youtube: youtube.com/cinnamonsweetshoppe Rumble: @cinnamonsweetshoppe MeWe.com : wendygail2 Clouthub: @writersblock15 Gab: @writersblock15 ... https://www.youtube.com/watch?v=ACz_X6SWP08