Cappuccino & Chocolate Cupcakes

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Preheat the oven to 350 degrees Fahrenheit and line 24 muffin cups with paper liners. Prepare the yellow cake mix as directed on the package.
In a small bowl, combine the instant coffee and 2 teaspoons of hot water. Stir until the coffee is fully dissolved. Add it to the cake batter along with the 4 ounces of chopped chocolate. Stir to combine.
Divide the batter evenly among the muffin cups. Bake for 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Let cupcakes cool for 5 minutes before transferring 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 to the bowl and whisk constantly until the mixture is frothy and the sugar is dissolved, about 4 minutes.
Remove the bowl from the heat and transfer to a stand mixer. Beat on medium until soft peaks form, about 4 minutes. Increase the speed to high and beat until the whites form medium-stiff, glossy peaks, about 3 minutes.
Transfer the frosting to a piping bag or large Ziplock bag with the tip cut off. Frost the cupcakes and sprinkle finely grated chocolate on top.

Nutrition information is automatically calculated, so should only be used as an approximation.

Preheat the oven to 350 degrees Fahrenheit and line 24 muffin cups with paper liners. Prepare the yellow cake mix as directed on the package.
In a small bowl, combine the instant coffee and 2 teaspoons of hot water. Stir until the coffee is fully dissolved. Add it to the cake batter along with the 4 ounces of chopped chocolate. Stir to combine.
Divide the batter evenly among the muffin cups. Bake for 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Let cupcakes cool for 5 minutes before transferring 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 to the bowl and whisk constantly until the mixture is frothy and the sugar is dissolved, about 4 minutes.
Remove the bowl from the heat and transfer to a stand mixer. Beat on medium until soft peaks form, about 4 minutes. Increase the speed to high and beat until the whites form medium-stiff, glossy peaks, about 3 minutes.
Transfer the frosting to a piping bag or large Ziplock bag with the tip cut off. Frost the cupcakes and sprinkle finely grated chocolate on top.

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Cappuccino & Chocolate Cupcakes#