chocolate soufflé cupcakes with mint cream

INGREDIENTS

• 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
• 6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
• Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
• 3 large eggs, separated
• 6 tablespoons (97 grams) sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 ounces (56 grams) white chocolate, finely chopped
• 3 ounces heavy whipping cream
• 1/8 teaspoon peppermint extract