Comments on: Chocolate Soufflé Cupcakes

By: Aki

Aki — Tue, 03 Feb 2015 12:10:27 +0000

Hello, Zoe! So excited about this! First things first, just wanted to ask what the baking temperature is. I apologise in advance if it’s written and I just missed it. Also, is the vanilla to be mixed with the yolks and sugar? Looking forward to hearing from you. Thanks so much. x

By: zoe

zoe — Fri, 30 Aug 2013 01:57:14 +0000

In reply to Jessi.

Hi Jessi,

Try adding 5 minutes to the baking time.

Thanks, Zoë

By: Jessi

Jessi — Fri, 30 Aug 2013 00:55:18 +0000

I made these tonight and they taste great! But mine fell while they were cooling. : (
Any tips?

By: Tabitha

Tabitha — Tue, 13 Nov 2012 10:15:10 +0000

Hi Zoe,
It wasn’t stated specifically in the step by step instructions, so when are the pure vanilla and salt supposed to be added to the cake batter? Thank you! 🙂 they look fantastic!

By: zoe

zoe — Wed, 23 Mar 2011 15:29:07 +0000

In reply to Erika.

Hi Erika,

Did they sink completely or just slightly? As with any souffle they may sink slightly, but if they collapse all the way you may need to bake them longer.

Thanks, Zoë

By: Erika

Erika — Wed, 23 Mar 2011 03:54:23 +0000

Hi Zoe,

I baked my souffle and they come out of the oven just like yours. But they sink right away? Can you tell me what could be wrong?

Thank you!

By: zoe

zoe — Sun, 13 Mar 2011 15:07:37 +0000

In reply to Sandy.

Hi Sandy,

The coffee is optional in the recipe. To jazz it up a bit you can add a vanilla bean or a cinnamon stick or both to the cream, instead of the coffee.

Enjoy, Zoë

By: Sandy

Sandy — Sun, 13 Mar 2011 08:19:46 +0000

I really want to make these, but unfortunately coffee has started triggering migraines for me. Is there a good substitute I should try or should I just omit the coffee?

By: zoe

zoe — Sat, 14 Aug 2010 03:20:24 +0000

In reply to jill terrell.

Hi Jill,

I am not sure about the almond milk, although I suspect there is a version that has a high enough fat content to mimic the cream? I don’t know if it will require cornstarch to get the right texture, you may have to play with it a bit to find out. You can use a butter substitute in place of the butter, such as health balance or a similar product.

Thanks and please keep me posted on how it turns out! Zoë

By: jill terrell

jill terrell — Fri, 13 Aug 2010 18:30:49 +0000

Hi. I wanton make the cupcakes but with a non dairy substitute for the cream and butter. Almond milk might work…do you think? Omit the butter? Use sthg else? Do I need corn starch w the almond milk?