Ingredients:

  • 2 cups (250 g) All-Purpose Flour
  • ¾ cup (150 g) Granulated Sugar
  • ½ cup (50 g) Dutch-Process Cocoa Powder
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • ½ tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 cup (240 ml) Buttermilk, full fat preferred
  • ½ cup (120 ml) Vegetable Oil (or Canola)
  • 1 tsp Pure Vanilla Extract
  • 4 oz (115 g) Dark Chocolate (60–70% Cacao), chopped
  • 1 tsp Instant Espresso Powder (optional)
  • ¾ cup (130 g) Chocolate Chips (Milk or Semi-Sweet)

Instructions:

  1. Preheat the oven to 220°C (425°F). Line a 12-cup standard muffin tin with paper liners.
  2. Melt the 4 oz (115g) of dark chocolate gently using a double boiler or microwave. Set aside to cool slightly.
  3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure ingredients are well distributed.
  4. In a second bowl, whisk the buttermilk, oil, eggs, vanilla extract, and espresso powder until smooth.
  5. Pour the slightly cooled melted chocolate into the wet mixture and whisk until fully incorporated.
  6. Pour the entire wet mixture into the dry ingredients. Use a rubber spatula to fold them together gently until only just combined. The batter should look lumpy and streaky with flour; this prevents overmixing.
  7. Gently fold in ½ cup of the chocolate chips. Reserve the remaining chips for topping.
  8. Distribute the batter evenly among the 12 lined cups, filling them almost to the very top. Sprinkle the remaining chocolate chips over the top of each muffin.
  9. Place the tin into the preheated 220°C (425°F) oven for 5 minutes (the initial high-heat bake).
  10. Without opening the oven door, reduce the temperature to 180°C (350°F). Bake for an additional 15–17 minutes, until a skewer inserted into the center comes out with moist crumbs attached.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.