Double Chocolate Cupcakes

12 servings   350 degrees    25-30 mins   cool time 8 hours

1 egg
1/2 cup plus 3 tbsp cocoa
3 tbsp flour
2 tsp instant espresso
1/2 tsp salt
a pinch ground black pepper
3/4 cup plus 3 tbsp cream
2 tsp vanilla
4 oz dark chocolate chips
3 large egg whites
1/4 tsp cream of tarter
1/3 cup sugar
1 cup icing sugar
3 tsp butter  room temp

12 muffin tins  greased well

beat 1 egg in small bowl    set aside
In a sauce pan combine brown sugar 1/2 cup cocoa,flour, espresso, salt,pepper,
gradually whisk in 3/4 cup of cream and vanilla   cook over low heat until espresso and sugar are completely dissolved.
remove from heat and stir in chocolate chips stir until melted
stir 1/2 of the chocolate mixture into the beaten egg and then add back into the rest of the chocolate mixture.
beat 3 egg whites and cream of tarter in a large bowl until soft peaks form
gradually mix in white sugar while still beating with mixer.
stir in 1/3 of the egg white mixture into the cooled chocolate mixture and gently fold together.
add chocolate mixture into the remaining egg white fixture and fold together.

Divide mixture into the 12 muffin tins place muffin tin in a warm water bath and place in the oven
bake 25-30 or until the tops are firm. DO NOT POKE WITH TOOTHPICK. the centers will still be soft. you want them to be.
leave in the tins for up to 8 hours in the refrigerator.

stir icing sugar,margarine,remaining cocoa,and cream and blend until spreadable.
loosen cupcakes from the tin, place on plate and frost cupcakes.
Its alot of work but they are so worth it.  great after any dinner.