1 cup white sugar
1/2 cup unsweetened cocoa powder
1 egg
1 cup milk
2 teaspoons vanilla extract
1/2 teaspoon lemon peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups all-purpose flour
1 cup white sugar
2 teaspoons instant coffee granules
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, mix together sugar and cocoa. Stir in egg, milk, vanilla and lemon peel.
In a medium bowl, mix flour and 1 cup sugar. Stir flour mixture into the cocoa mixture until mixture is completely smooth. Fold the remaining 1 cup sugar in gradually during the second phase of baking.
In the same bowl, combine the flour, 1 cup of sugar, instant coffee and 1 cup sugar. Mix well. Spoon batter into prepared pan.
Bake in preheated oven for 20 minutes, or until a toothpick inserted near the center comes out clean. Allow to cool completely. Slice into 1 inch squares. Serve warm or cool.