1 ¼cupsbittersweet chocolate chips or your favorite
Instructions
Preheat oven to 425°F.
Break up the semi-sweet chocolate into smaller pieces. You can chop it with a knife or use a food processor. The smaller the pieces the more quickly it will melt.
In a medium mixing bowl add the 4 ounces semi-sweet chocolate and the butter and heat in 15 second intervals, stirring in between each until the chocolate is totally melted.
Set aside and allow to cool.
In a large mixing bowl add the flour, espresso powder, cocoa powder, baking soda and salt.
Mix well with a whisk.
Once the chocolate butter mixture has cooled whisk in the sour cream, vanilla, sugar and eggs.
Mix well.
Pour the chocolate mixture into the flour mixture.
Mix until well combined and there are no streaks of flour.
Fold in the chocolate chips.
Line a 12 cup muffin pan with cupcake liners.
Divide batter evenly between the muffin cups.
Bake for 5 minutes at 425°F then turn down the temperature to 350°F and bake 15 more minutes.
Remove from the oven and allow to cool completely in the muffin pan.
Notes
Storage:
Once the muffins have cooled completely you can store them in an airtight container for up to 5 days at room temperature.Freeze
These muffins will freeze well. Make sure they’re cooled completely then wrap in aluminum foil first then plastic wrap. Label properly. They will freeze well for 3 months. Thaw at room temperature. Tips:
Don't overheat the melted chocolate or it can seize up! Chocolate that has seized is very difficult to fix, so stir frequently and only heat for short bursts at a time./li>
Don't over-mix the batter together, or the muffins will be tough./li>
Using a cookie scoop or ice cream scoop is an easy and clean way to quickly portion out the muffin batter.