• 1). Preheat the oven to 350 degrees Fahrenheit. Spray the muffin cups with cooking spray.
  
  
• 2). In the large mixing bowl, stir together the flour, sugar, brown sugar, baking powder, salt, egg whites, milk and melted butter until smooth.
  
  
• 3). Stir in the semisweet chocolate chips.
  
  
• 4). Place 1 tablespoon of the batter into the bottom of each muffin cup.
  
  
• 5). Top the batter in the muffin cups with 1 teaspoon of the strawberry preserves.
  
  
• 6). Pour the remaining batter on top of the strawberry preserves, filling each muffin cup 3/4 full.
  
  
• 7). Bake for 20 to 25 minutes or until a toothpick inserted into the center of one cupcake comes out clean.
  
  
• 8). Remove the cupcakes from the pan, set them on a tray and allow them to cool.
  
  

Mocha Frosting

• 1). In the small mixing bowl, stir together the powdered sugar, cocoa powder, coffee, 1 tablespoon butter and vanilla until smooth.
  
  
• 2). Let the frosting sit about 10 minutes or until it thickens.
  
  
• 3). Spread 2 tablespoons of the frosting on top of each cupcake with the spatula. Any leftover frosting can also be placed on the cupcakes.