- 1 large egg
- 1 large egg white
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup buttermilk
- 3 tablespoons canola oil
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate cookie crumbs
- 1/4 cup semisweet mini-chocolate chips
- Preheat oven to 400 degrees F. Lightly coat cup cake cups with canola cooking spray or use paper liners.
- In a medium bowl, whisk egg, egg white, brown and granulated sugar until smooth. Add buttermilk, canola oil, coffee powder and vanilla and whisk until blended.
- In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt. Stir in chocolate cookie crumbs. Make a well in dry ingredients. Add buttermilk mixture and stir until just combine. Gently fold in chocolate chips. Spoon batter into prepared cup cake cups.
- Bake for 15 to 20 minutes or until tops spring back when touched lightly. Loosen edges and turn cup cakes onto wire rack to cool.