If you see an ingredient you would like to add to your shopping list simply click the icon and the item will be saved in your "Home" under the "Shopping List" link
- add 1 cup all purpose flour<br> 3/4 cup unsweetened cocoa powder<br> 6 teaspoons instant espresso powder or instant coffee powder<br> 1 1/2 teaspoons baking powder<br> 1 cup (2 sticks) salted butter, melted<br> 1 cup sugar<br> 1 cup (packed) golden brown
- Sift flour, cocoa powder, 5 teaspoons 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-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons 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 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
- Position rack in center of oven and preheat to 350°F. 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.