Chocolate-Capuchino Cupcakes

This cupcake recipe can easily be converted into a large coffee cake recipe by doubling or tripling the ingredients for a large party.
Ingredients:
1 cupcake mix
1/3 cup milk
1 egg
2 tbs sugar
2 tbs chia seeds gel
1 tsp vanilla

 Topping:
1/4 cup coconut flakes
2 tbs chopped nuts
2 tbs sugar
2 tbs melted butter
1/4 cup chocolate chips
1tsp instant coffee
1 tsp hot water

Directions:
Preheat oven set to 350°.
Line a muffin tin with cupcake liners.
In a small bowl, combine coconut flakes, nuts, sugar and melted butter.
Melt chocolate chips and instant coffee in microwave until the chocolate is melted. You might need 1 tsp of hot water to make chocolate completely melt and shiny.
In a mixing bowl using a handheld electric mixer, beat egg, sugar, and chia seeds gel until fluffy. First add 1/3 of cake mix into the egg mixture, followed by 1/2 of the milk and then another 1/3 of the cake mix, followed by the other 1/2 of the milk, and ending with remaining 1/3 of cake mix. Use spatula to scrape down the sides of the bowl. Pour batter 2/3 full into the cupcake liners. Pour the chocolate-espresso into the center of the cupcake batter. Use a toothpick to swirl the chocolate around for a marble effect.

 Top with coconut mixture on top. Bake in preheated oven for 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.