Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp espresso powder
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease with butter.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Whisk briefly to ensure leavening agents are evenly distributed.
  3. In a medium bowl, whisk the melted butter and sugar until combined. Stir in the egg, buttermilk, and vanilla extract until the mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the batter together until no more streaks of flour remain.
  5. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups.
  7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.