makes 8 muffins
1/4 cup plus 1 tbsp cake flour
1/4 dutch processed cocoa powder
1/2 tsp espresso powder
3/4 cup sugar, divided
6 large egg whites at room temp
pinch of kosher salt
3/4 tsp cream of tartar
1 tsp vanilla
powdered sugar for dusting
mini chocolate chips
Preheat oven to 350. Line 8 cups of a 12 cup muffin tin with paper liners. Lightly spray the top of the tine with cooking spray. In a medium bowl, sift the flour, cocoa powder, espresso powder, 1/4 cup plus 2 tbsp of sugar together, set aside. In a large bowl using an electric mixer, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form. Add the remaining sugar and continue to beat until the egg whites are stiff and glossy. Gently fold the dry ingredients into the egg whites by hand. Generously fill each lined tin with the mixture. I used an ice-cream scoop. Dust the tops with powdered sugar and sprinkle the mini chips over the top of each one. Bake for 30 minutes and cool in the pan for 1 hour.
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