These ice cream-topped treats have delicate, crisp edges and intensely rich centers. Make them for a Passover dinner or for your favorite chocoholic who's going gluten free.
How to Make It
Preheat oven to 275°F. Line a 12-cup muffin pan with baking liners; lightly coat liners with cooking spray.
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.
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 to 27 minutes. Let cupcakes stand in pan until completely cool, about 20 minutes.
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.