- 3/4 cup unsweetened cocoa powder
- 6 teaspoons instant espresso powder or instant coffee powder
- 1 1/2 teaspoons baking powder
- 1 cup (2 sticks) salted butter, melted
- 1 cup (packed) golden brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)
- 1 cup chilled whipping cream
- 3 tablespoons powdered sugar
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 350°F. 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.