Crunchy Chocolate Cupcakes

1. 1

   1) Melt the chocolate chips, microwave or bain-marie will do.

2. 2

   2) Add the butter, cinnamon and vanilla extract, mix thoroughly.

3. 3

   3) Add half the coffee and the chopped walnuts and mix.

4. 4

   4) Add half the wheat flour and the baking powder, mix and then add the egg, the chocolate covered puffed rice and the rest of the coffee and mix thoroughly.

5. 5

   Drop in cupcake tins and cook for 20-25 minutes until the exterior is hard and cracked, let cool and serve with vanilla ice cream.

6. 6

   You'll know you got it right after you take your first bite and the crunchy exterior gives way to the melting soft chocolate interior.

* Per serving · 4 servings · Values may vary.

No additional tips available.