Individual Chocolate Souffles Recipe
from http://frenchfood.about.com/od/desserts/r/chocsouffles.htm

I was introduces to souffles by my niece. I tried this recipe as this recipe is for beginners. From what I read in the web, seems like it is normal for souffles to sink  a little after cooked, as long as it does not collapes completely. It seems that you would need to serve it immediately


Ingredients:


•1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
•5 ounces bittersweet chocolate, chopped finely
•3 large egg yolks, room temperature
•6 large egg whites, room temperature
•1/16 teaspoon salt
•Butter
•Powdered sugar

Preparation:

How to make chocolate souffles:

Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (I bake for 19 minutes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.

I do not have ramekins, so I use papercups (12 cups)
 
The result: Delicious! Airy and rich!

Nutella Cupcake

Recipe from http://www.handletheheat.com/

2 cups flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tbsp) butter, soften (1 stick = 113.5g or 4oz (1/2 block)
1 cup sugar (I reduced it to 2/3)
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3/4 whole milk

Preheat oven to 350 degrees. Line 18 muffin cups with liners. (I used paper cups. Make around 12 cupcakes). Sifted cake flour, baking powder, baking soda, and salt.

Beat butter with mixer until soft and creamy. Add he sugar and beat for another 3 minutes. Add eggs one at a time. Beat in vanilla.

Using low speed, add dry ingredient alternately with milk, beginning and ending with dry ingredient. Mix only enough to become incorporated.

Spoon batter into muffin cup until 2/3 full.

Bake 15-17 minutes. (since I used papercups, I need to increase the time by 7 minutes for it to cook)


Nutella Frosting
3/4 cup butter, soften.
1/2 cup Nutella
1 tsp vanilla
1 cup powdered sugar

Beat butter and Nutella together. Add in remaining ingredient and beat on low speed until powdered sugar is incorporated. Increase speed to medium high until frosting is smooth and stable.


Fresh from oven!

Frosted and Non-frosted.