1 cup heavy cream
1/2 cup quick-cooking sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 eggs
3/4 cup German and Swiss-style decaf coffee
1 tablespoon white sugar
1/2 cup semisweet chocolate chips
1 tablespoon distilled white vinegar
Preheat oven to 350 degrees F or 350 degrees C (175 degrees C). Grease and flour two or three 10 inch muffin cups.
In a 3 quart microwaveable saucepan, combine cream, quick-cooking sugar and flour. Whisk, and cook, adding milk gradually to the mixture, until mixture thickens, about 3 minutes. Stir in salt and coffee until mixture thickens to near boiling point. Boil, stirring constantly until it reaches the soft ball stage (235 degrees F, 115 degrees C). Transfer to prepared muffin cups.
Pour coffee mixture over cupcakes, replacing remaining .25 cup for greased and floured surface. In a small bowl, quarter the roasted nuts. In a separate small bowl, stir together sugar, vinegar and remaining 2 cups coffee.
Bake in the preheated oven 10 minutes, or until lightly browned. Cool 15 minutes, then frost with cacao frosting.