Chocolate Stout Cupcakes with Chocolate Frosting

I made these for Phil's birthday a couple of weeks ago.  They are extremely rich in flavor. Phil is a chocolate-freak so these were perfect for him!  The frosting has to sit in the fridge for a couple of hours so you may want to make it before you start the cupcakes.

Ingredients
Cupcakes:
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee

Frosting:
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder


Preparation
Position rack in center of oven and preheat to 350°F. Fill a muffin pan with cupcake liners. Place chopped chocolate in medium metal bowl. Set bowl oversaucepan of barely simmering water andstir until chocolate is melted and smooth. Remove bowl from over water and set aside.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.Using electric mixer, beat butter and 1 1/4cups sugar in large bowl until fluffy andpale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended aftereach addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff butnot dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between cupcake liners.

Bake cakes until tester inserted intocenters comes out clean, about 30 minutes. Allow to cool completely.

For the frosting:
Put the chopped chocolate in a heat-proof bowl.  Bring the cream and espresso powder to a rolling boil over medium heat.  Pour the hot cream/espresso mixture over the chocolate.  Allow to sit 1 minute and then stir to combine until smooth. Place the chocolate frosting in the fridge for at least 2 hours.  The frosting may be a bit thick when you first pull it out of the fridge.  If this is the case, just allow it to sit at room temp until it is a spreadable consistency.