10 oz all-purpose flour, sifted (about 2 cups)
1 1/2 oz unsweetened cocoa powder, sifted (about 1/2 cup, from the canister, not sifted)
3/4 cup sugar
2 teaspoons baking soda, sifted
3/4 teaspoon kosher salt
3/4 cup miniature semi-sweet chocolate chips, divided
1 1/3 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla
1. Heat your oven to 400. Line a 12-cavity cupcake pan with paper liners.
2. In a large bowl, combine the flour, cocoa, sugar, baking soda, salt, and 1/2 cup chocolate chips. Whisk to combine.
3. In a medium bowl, (I use a 4-cup glass measuring cup) whisk together the buttermilk, butter, eggs, and vanilla. Add to the dry ingredients and stir gently until just combined. Don't over mix.
4. Divide the batter evenly between the 12 prepared cavities and sprinkle the tops with the remaining 1/4 cup chocolate chips. Bake for 18 minutes, or until a toothpick inserted in the middle comes out almost clean.
Makes 12 muffins.
**Note: If you want muffins that aren't as generous and over-flowing, this recipe also makes 18 regular muffins (using a muffin scoop or 1/4 cup measuring cup for each muffin).