Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 12
PHOTO: HECTOR MANUEL SANCHEZ; PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: TORIE COX

How to Make It

Step 1

Preheat oven to 275°F. Line a 12-cup muffin pan with baking liners; lightly coat liners with cooking spray.

Step 2

Place chocolate and butter in a large microwave-safe bowl. Microwave on HIGH until mixture is melted, about 1 minute, stirring every 15 seconds. Stir in vanilla and salt. Cool slightly. Stir in egg yolks.

Step 3

Place egg whites and cream of tartar in a large bowl; beat with an electric mixer fitted with a whisk attachment on medium-low speed until foamy. Increase speed to high, and beat until medium peaks form, about 2 minutes. Decrease speed to medium; beat in sugar 1 tablespoon at a time, scraping down sides of bowl as needed. Increase speed to high, and beat until stiff peaks form, about 1 minute.

Step 4

Stir one-third of egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Divide batter evenly among prepared muffin cups. Bake in preheated oven until set in center, 25 to 27 minutes. Let cupcakes stand in pan until completely cool, about 20 minutes.

Step 5

To assemble dessert, remove liners from cupcakes. Place cupcakes on serving plates; top each with about 1/3 cup ice cream. Drizzle with 1 tablespoon caramel topping, and sprinkle with 1 tablespoon toasted pecans.

Chef's Notes

To help the cupcakes rise nice and high in the pan, make sure the eggs are at room temperature and don’t overwhip them.