Kyotofu'S Chocolate Soufflé Cupcakes (Recipe From New Yo

• 2 cups dark chocolate (preferably Valrhona pellets, 64 percent)
• 1/2 cup unsalted butter, softened
• 1 tablespoon white miso (available at most Japanese groceries)
• 3 eggs
• 3/4 cup powdered sugar
• 1/4 cup japanese bread flour
• 1/4 cup all-purpose flour
• 3 1/2 tablespoons cocoa powder (preferably Valrhona)
• 1 1/4 teaspoons baking powder
• 1/4 cup silken tofu
• 1/4 cup soymilk, unsweetened (preferably Vitasoy)

1. Preheat oven to 325u0b0F
2. Melt chocolate, butter, and miso in double boiler over low heat, stirring occasionally. When only small lumps remain, remove from heat and stir until completely smooth. Whip eggs until they reach "ribbon stage," then pour chocolate mixture into mixing bowl with the eggs, varying the mixing speed to incorporate chocolate.
3. Combine all dry ingredients in a bowl, mixing together with hands or a whisk. Fold the dry ingredients into the chocolate, mixing until fully incorporated. Add tofu and soy milk slowly, mixing until fully incorporated.
4. Scoop batter almost to the top of 24 wax-lined mini-panettone cups arranged on a baking sheet.
5. Bake for 20 minutes, rotating tray halfway through, until center springs back when touched. Dust with confectioners' sugar if desired.

dark chocolate, unsalted butter, white miso, eggs, powdered sugar, flour, flour, cocoa, baking powder, silken tofu, soymilk

Taken from www.food.com/recipe/kyotofus-chocolate-souffl-cupcakes-recipe-from-new-yo-360233 (may not work)