Cupcakes with chocolate soufflé

To make cupcakes, melt chocolate and butter in a water bath. The result should be a homogeneous mass. Remove from heat and set aside for 15 minutes.

Preheat oven to 200 degrees. Prepare 12 muffin tins, line each with parchment liners.

In a medium bowl, beat the eggs and sugar with a mixer on high speed. Beat until the mass becomes fluffy and increases in volume. Set the speed to low, add the vanilla extract and chilled chocolate-butter mixture and continue beating until the dough is smooth.

Fill the molds 3/4 full with dough. Bake them in the oven for 20 minutes until crispy.

Cool for 15 minutes without removing from the molds, then transfer the cupcakes to a plate.

To prepare the cream, place 1/2 cup of cream over medium heat, heat, but do not let boil.

Remove from heat and add chocolate to cream. Set aside until chocolate melts.

Whip the cream until smooth and transfer it to a small bowl. With a mixer on medium speed, beat 1 cup cream, sugar and vanilla extract. Add the chocolate mass and beat the cream thoroughly. Cool down.

Before serving, decorate each cupcake with chocolate cream.