1 C All Purpose Flour
3/4 C unsweetened Cocoa Powder, substitute Carob Powder for my friends with Chocolate allergies
6 t instant espresso powder or instant coffee powder, divided
1 1/2 t Baking Powder
1 C (2 Sticks) Butter, melted
1 C Sugar
1 C packed Golden Brown Sugar
4 Large Eggs
1 1/2 t Vanilla Extract
1/4 t Almond Extract
12 T Semisweet Chocolate chips, 4 1/2 oz. or Carob Chips
1 C chilled Whipping Cream
3 T Powdered Sugar
Sift flour, cocoa powder, 5 t espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk till well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in flour mixture. Divide batter among six 1 C ovenproof coffee mugs (using about 2/3 C in each). Top each with 2 T chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour and up to 1 day.
Combine cream, powdered sugar, and remaining 1 t espresso powder in medium bowl that is chilled. whisk until peaks form. Refrigerate up to 1 hour.
Position rack in center of oven. 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 still attached, about 30 minutes. Cook cakes 5 minutes. Top warm cakes with espresso whipped cream and serve.