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CUPCAKES:
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Preheat oven to 325 degrees F. In a medium bowl, sift together cocoa, flour, and powdered sugar. Set aside. In a large clean bowl, add egg whites (at room temperature preferably), making sure that no yolks contaminate your whites. Add cream of tarter, salt, and vanilla. With a handheld mixer on high speed, beat egg mixture until stiff peaks form (be patient!). Slowly add granulated sugar, 1/4 cup at a time, until thoroughly mixed and batter is fluffy.
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Using a spatula, slowly fold in flour mixture to egg sugar mixture, 1/8 cup at a time. Continue to fold until all flour mixture is well combined.
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Line baking cups with liners (recipe makes 36 cupcakes). Add batter to cups, filling each full to the brim. Bake for 20 minutes, or until a toothpick is pulled out clean from the center of a cupcake.
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Remove from oven and allow to cool before removing from cups.
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FROSTING:
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Using your mixer, cream the butter. Sift together powdered sugar and cocoa. Slowly add mixture to creamed butter and beat with electric mixer until combined. Add coffee and vanilla. Continue to mix. Fold in the ground coffee.
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Spread frosting lightly over cooled cupcakes.
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Nutrition Info per 1 cupcake with frosting: 95 calories, 1 g fat, 2 g protein, 19 g carbohydrates
