Coffee-Chocolate Cupcakes

Directions

1. 1
   Chop 1/2 bar of chocolate into small pieces.
2. 2
   Chop the chocolate for garnishing even more finely.
3. 3
   Dissolve the instant coffee in the warm milk.
4. 4
   Add the egg whites in a bowl, and whip with a mixer at high speed.
5. 5
   Add the raw cane sugar into several batches, and whip until stiff peaks form.
6. 6
   Place the butter in a separate bowl, and cream with a hand mixer.
7. 7
   Add the raw cane sugar, and mix well until the mixture becomes white and the volume doubles.
8. 8
   Add the egg yolks to Step 3 one by one, mixing each time for about 1.5 minutes to emulsify.
9. 9
   Add 1/3 of the well sifted dry ingredients to Step 4, and fold in with a spatula.
10. 10
    Add 1/3 of the egg whites and mix well.
11. 11
    Add the remaining dry ingredients and egg whites in 2 batches each, and fold them in.
12. 12
    Add the milk with the dissolved coffee in it to Step 6.
13. 13
    Add the small chocolate pieces, and fold in until the batter becomes lustrous.
14. 14
    Scoop the Step 7 batter into the muffin cups with a spoon, and bake for 25 minutes at 180C.
15. 15
    After baking, cool on a rack.
16. 16
    Put the heavy cream and granulated sugar into a bowl, and whip.
17. 17
    Add the caramel cream, and whisk together.
18. 18
    Transfer the Step 9 mixture to an icing bag, and squeeze out the icing on top of the cooled cupcakes.
19. 19
    Sprinkle the finely chopped chocolate.