Chocolate Cherry Soufflé Cupcakes
By lisapearce
Ingredients
- Ingredients
- 1 1
- roll Pillsbury™ refrigerated sugar cookie dough
- 2 2
- eggs, separated
- 1/2 1/2
- cup Jif® Chocolate Flavored Hazelnut Spread
- 1/2 1/2
- cup half-and-half
- 3/4 3/4
- cup red tart cherry preserves
- 1 1
- can Pillsbury™ Creamy Supreme™ Milk Chocolate Frosting
- 18 18
- maraschino cherries with stems
Details
Servings 18
Adapted from pillsbury.com
Preparation
Step 1
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.
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