I love nothing more than chocolate and cupcakes mixed together. As I've mentioned before, I am gluten-intolerant, so these cupcakes are wheat free subsisted with almond meal. They were delicious and satisfy my sweet tooth any day. I got the recipe from chocolateandcarrots.com, a wonderful food blog. (recipe here) I used instant coffee because I had no espresso powder, so I suggest adding a bit more instant coffee to make up for the espresso.
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