Beat eggs with sugar and vanilla.

Add instant coffee and whisk until it has dissolved in the sugar-egg mixture.

Chocolate to grate on a coarse grater (preferably in advance and put in the freezer).

Half nuts grind in a blender into flour, the other half lightly chopped to pieces.

To egg mixture add nuts and chocolate, mix gently (do not beat).

Add sifted with the baking powder and the flour and mix well.

The form vystelit baking paper, Boca grease. Put the dough in shape with a diameter of 22-24 see

Bake in a preheated 200-220 degree oven for 15 minutes. The dough will not rise much, let you are not confused, it is normal for such a test. If you love cupcakes taller, take the form of a smaller diameter. The finished cake remove from the form and sprinkle with powdered sugar. I also came up with this idea. Because this cake does not rise much, as it turns out the average height Korzh cake. If you bake two servings, you get two layers, and if they are sandwiching some cream is not a liquid, for instance oil with the addition of the same coffee, you get a gorgeous cake!

Enjoy your tea!