1 Cup all-purpose flour
3/4 Cup unsweetened cocoa powder
1-1/2 tsp baking powder
1 Cup (2 sticks) salted butter, melted
1 Cup sugar
1 Cup (packed) golden brown sugar
4 large eggs
1-1/2 tsp Coffee Extract
1-1/2 tsp Vanilla Extract
1/4 tsp Almond Extract (optional)
12 Tbsp semisweet mini chocolate chips (about 4-1/2 ounces)
1 Cup chilled whipping cream
3 Tbsp powdered sugar
Sift flour, cocoa powder, and baking powder together in a medium-sized mixing bowl.
Put the melted butter in large mixing bowl, and add both brown and granulated sugars. Whisk the mixture until it is well combined. Add the eggs 1 at a time, whisking for one minute before adding the next egg, then add 1 tsp of Coffee Extract and the full amount of the Vanilla and Almond (if using) extracts.
Add the dry ingredients to the “wet” ones, and mix to combine.
Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup of batter in each), and garnish each mug with 2 Tbsp chocolate chips. Gently press chips into the surface of the batter. Cover and refrigerate the batter-filled mugs (at least 1 hour and up to 24 hrs).
Combine whipping cream, powdered sugar and remaining 1/2 tsp Coffee Extract in a medium mixing bowl. Using an immersion blender or mixer on the highest speed, whisk until peaks form in the cream. Chill in the refrigerator for up to 1 hour.
When you are ready to bake, remove batter-filled cups from the refrigerator (and if they have been chilled for very long, let them stand at room temperature for 15 – 30 min so that they don’t shatter from temperature shock in the oven).
Position rack in the center of a preheated 350°F oven. Bake mugs, uncovered, until cakes have puffed up, and are crusty on the outside — and a tester inserted into the center of the cake comes out with a thick “glob” of batter attached (about 30 min). Remove cakes from the oven and allow to cool for 5 min.
Top hot cakes with the espresso whipped cream and serve immediately.