Cappucino muffins

1. Preheat your oven to 428°F (220°C) and line a muffin pan with paper liners.
2. In a large bowl, combine the eggs, vegetable oil, white sugar, brown sugar, vanilla extract, and instant coffee.
3. Whisk together by hand or with an electric mixer for about 3 minutes until the mixture is smooth and uniform.
4. Add the buttermilk and beat again to incorporate.
5. Finish with the dry ingredients, adding the flour, baking powder, baking soda, and salt, mixing gently to incorporate them until you have a thick batter.
6. Stir in the chocolate chips or chocolate chunks, mixing them into the muffin batter.
7. Pour the batter into the prepared muffin pan, filling the paper liners completely.
8. Top with a few more chocolate chunks or chips and bake the muffins for 5 minutes, then reduce the oven temperature to 374°F (190°C) and continue baking for another 10 to 15 minutes. (Check the doneness of the muffins by inserting a toothpick into the center of a muffin; if it comes out clean, they are cooked through)
9. Allow the cappuccino muffins to cool slightly before removing them from the muffin pan and letting them cool completely on a wire rack.

Coffee Sugar Glaze

1. In a bowl, place the icing sugar and the instant coffee dissolved in a teaspoon of water, and mix with a fork until you have a smooth glaze. (Add a few more drops of water if it's too thick or more icing sugar if it's too thin).
2. Drizzle the glaze over the top of the cappuccino muffins and enjoy.