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1
Chop 1/2 bar of chocolate into small pieces.
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2
Chop the chocolate for garnishing even more finely.
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3
Dissolve the instant coffee in the warm milk.
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4
Add the egg whites in a bowl, and whip with a mixer at high speed.
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5
Add the raw cane sugar into several batches, and whip until stiff peaks form.
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6
Place the butter in a separate bowl, and cream with a hand mixer.
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7
Add the raw cane sugar, and mix well until the mixture becomes white and the volume doubles.
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8
Add the egg yolks to Step 3 one by one, mixing each time for about 1.5 minutes to emulsify.
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9
Add 1/3 of the well sifted dry ingredients to Step 4, and fold in with a spatula.
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10
Add 1/3 of the egg whites and mix well.
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11
Add the remaining dry ingredients and egg whites in 2 batches each, and fold them in.
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12
Add the milk with the dissolved coffee in it to Step 6.
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13
Add the small chocolate pieces, and fold in until the batter becomes lustrous.
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14
Scoop the Step 7 batter into the muffin cups with a spoon, and bake for 25 minutes at 180C.
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15
After baking, cool on a rack.
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16
Put the heavy cream and granulated sugar into a bowl, and whip.
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17
Add the caramel cream, and whisk together.
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18
Transfer the Step 9 mixture to an icing bag, and squeeze out the icing on top of the cooled cupcakes.
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19
Sprinkle the finely chopped chocolate.
