Cappuccino & Chocolate Cupcakes Recipe

Preheat oven to 350 degrees F and line 24 muffin cups with paper liners. Prepare yellow cake mix as directed on package.

In a small bowl, combine instant coffee and 2 teaspoons hot water. Stir until coffee is fully dissolved and add to the cake batter along with the 4 ounces chopped chocolate. Stir to combine.

Divide batter among muffin cups and bake for 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.

Let cupcakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is frothy and sugar is dissolved.

Remove bowl from heat and transfer to an electric mixer. Beat on medium for about 3 minutes until soft peaks form.

Then increase the speed to high and beat until whites form medium-stiff, glossy peaks. Transfer frosting to a piping bag or large zip-top bag with the tip cut off.

Frost cupcakes and sprinkle finely grated chocolate on top.