Espresso Mocha Chip Cupcakes
1 tablespoon instant Espresso coffee powder
1 ounce Square unsweetened chocolate,
melted and cooled
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup flour
1 teaspoon instant Espresso coffee powder
1/4 teaspoon salt
1/2 cup semisweet chocolate bits
Dissolve the 1 Tbsp. coffee powder in milk.
Separate one of the eggs; set aside white.
Fill paper muffin cups in pan 2/3 full with batter.
Bake at 375F for 12 minutes.
Meanwhile, in small bowl, beat together the reserved egg white and 1 tsp. coffee until soft peaks form.
Gradually add 1/3 cup sugar, beating until stiff.
Fold in chocolate bits and walnuts.
Spoon 1 Tbsp. atop each cupcake.
Bake 10-12 minutes.