Preheat the oven to 200 °C. lubricate the molds with oil. The smaller the molds, the more transparent they are. I could do 10-15 at a time.
Take eggs, sugar, coffee and salt. Pour all these ingredients into one bowl and whisk or mix until smooth.
Break the chocolate into small pieces and melt together with the butter.
When the chocolate and butter are completely melted, let the mass cool down a little.
Now pour the chocolate mass into a bowl with beaten eggs, sugar and coffee.
Add flour and whisk until smooth.
Pour the dough into the molds, it should not fill the molds completely, leave a place where the cupcakes would rise, put the molds on the tray and send them to the oven.
Bake for 10-15 minutes until tender.
If you get a liquid filling, it's okay, the cupcakes are not raw inside - it's chocolate, you can eat.
You can decorate with a mint leaf or sprinkle with powdered sugar, as well as pour the remaining chocolate glaze.