Espresso Mocha Chip Cupcakes
By: Batya
Published: Wednesday, May 18, 2011 - 7:03pm

Ingredients




1 tablespoon instant Espresso coffee powder
1/2 cup 2% milk
1 ounce Square unsweetened chocolate,
2 large eggs
melted and cooled
1/2 cup sugar
1 teaspoon baking powder
6 tablespoons light butter
1/4 teaspoon baking soda
1 cup flour
1 teaspoon instant Espresso coffee powder
1/4 teaspoon salt
1/2 cup semisweet chocolate bits
 cup sugar
1/2 cup chopped walnuts

Preparation

1 Dissolve the 1 Tbsp. coffee powder in milk. 2 Separate one of the eggs; set aside white. 3 Cream together ½ cup sugar, butter, 1 whole egg and 1 egg yolk, beating until fluffy. 4 Stir in melted and cooled chocolate. 5 Sift together flour, baking powder, salt and baking soda; add to creamed mixture, beating after each addition. 6 Fill paper muffin cups in pan 2/3 full with batter. 7 Bake at 375F for 12 minutes. 8 Meanwhile, in small bowl, beat together the reserved egg white and 1 tsp. coffee until soft peaks form. 9 Gradually add 1/3 cup sugar, beating until stiff. 10 Fold in chocolate bits and walnuts. 11 Spoon 1 Tbsp. atop each cupcake. 12 Bake 10-12 minutes.