This is the best summer dessert!
Ingredients:
1 1/4 cups dark chocolate chips
6 Tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
5 eggs, separated
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
4 cups fudge swirl ice cream
3/4 cup jarred caramel topping
Preheat oven to 275 degrees. Line a 12-cup muffin pan with baking liners; lightly coat liners with cooking spray. Place chocolate and butter in the top of a double boiler on low and stir until mixture is melted. Stir in vanilla. 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. 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, 25-27 minutes. Let cupcakes completely cool, about 20 minutes. To assemble dessert, remove liners from cupcakes. Place cupcakes on serving plates, Top each with 1/3 cup of ice cream and drizzle caramel topping on top.
Yield: 1 dozen
Recipe from Southern Living Magazine