Extra Chocolaty Muffins

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 tablespoon instant coffee
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons canola oil
• 1 teaspoon vanilla
• 4 ounces bar bittersweet chocolate, chopped into small chunks
• 1/2 cup semisweet chocolate chips
• sea salt (optional)

Recipe

• 1 preheat oven to 350 degrees. spray muffin/cupcake tin with nonstick cooking spray and line with paper liners if using.
• 2 whisk of sift together the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
• 3 in a larger bowl whisk or beat together the sugar, instant coffee, milk, egg, oil, and vanilla until it is mixed well.
• 4 slowly mix the dry ingredients into the wet, about a cup at a time. some lumps are okay as you do not want to over beat it. with a rubber spatula scrape the sides and give it s stir just to make sure it is combined.
• 5 fold in the chocolate chunks and chocolate chips.
• 6 fill each paper liner (prepared cupcake well) with ¼ cup of the batter. sprinkle with a generous amount of sea salt (if using.).
• 7 bake at 350 for 20-25 minutes. allow to cool for 10 minutes before transferring to a cooling rack to finish cooling completely. it will make roughly 21 small muffins.