Ingredients

1 C. all purpose flour
3/4 C. unsweetened cocoa powder
6 tsp. instant espresso powder or instant coffee powder
1-1/2 tsp. baking powder
1 C. salted butter (2 sticks melted)
1 C. sugar
1 C. golden brown sugar (packed)
4 large eggs
1-1/2 tsp. vanilla extract
1/4 tsp. almond extract
12 Tbsp. semisweet chocolate chips (about 4-1/2 ounces)
1 C. chilled whipping cream
3 Tbsp. powdered sugar

Cooking Instructions

Sift flour, cocoa powder, 5 tsp. espresso powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-C. ovenproof coffee mugs (about 2/3 C. in each). Top each with 2 Tbls. chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day. Combine cream, powdered sugar and remaining 1 tsp. espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour. Position the rack in center of oven and preheat to 350. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)