Crunchy Chocolate Cupcakes

• 1 cup Semisweet Chocolate Chips
• 1/4 bars Butter, Melted
• 1 teaspoon Cinnamon Powder
• 2 teaspoons Vanilla Extract
• 1 cup Fresh Coffee
• 1/2 cups Roughly Chopped Walnuts
• 1/3 cups Wheat Flour
• 3 teaspoons Baking Powder
• 1 whole Egg
• 1/3 cups Chocolate Covered Puffed Rice

1. 1) Melt the chocolate chips, microwave or bain-marie will do.
2. 2) Add the butter, cinnamon and vanilla extract, mix thoroughly.
3. 3) Add half the coffee and the chopped walnuts and mix.
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. 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. 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.

chocolate chips, ubc, cinnamon powder, vanilla, fresh coffee, walnuts, cups wheat flour, baking powder, egg, chocolate

Taken from tastykitchen.com/recipes/desserts/crunchy-chocolate-cupcakes/ (may not work)