Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 3-4 (1 shot) tablespoons espresso
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup mini semisweet chocolate chips
Directions:
- Preheat oven to 350°F. Line a standard muffin pan with paper liners.
- Whisk together flour, cocoa powder, baking powder and salt. Set aside.
- In separate bowl, mix sugar, butter, espresso, vanilla and egg until thoroughly combined. Add flour mixture in 3 or 4 portions, mixing just until combined. Stir in chocolate chips.
- Transfer batter to prepared muffin pans, using about 1/4 cup batter per muffin.
- Bake 20-25 minutes or until a pick inserted into the center comes out clean. Keep in mind that you may get chocolate on the pick from the chips.
- Cool in pan for 5-10 minutes.
