Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 6|
|Calories from Fat: 543 (37%)|
|Amt Per Serving||% DV|
|Total Fat 60.3g||80 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 800.1mg||246 %|
|Sodium 572.1mg||20 %|
|Potassium 583.2mg||15 %|
|Total Carbohydrate 214.7g||63 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 210.7g|
|Protein 26.1g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1452
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