These muffins are packed with dark and milk chocolate. Recipe yields 14-18 muffins depending on how much you fill your cupcake liners.

Dry Mix:

200g All-purpose flour

50g granulated sugar

200g light brown sugar

75g cocoa powder

3/4 tsp baking soda

1/4 tsp baking soda

1 tsp fine salt

1 tsp espresso powder

1 heaping Tbsp of milk powder or malted milk powder (the latter is slightly sweeter)

Wet Mix:

100g milk

2 eggs

150g vegetable oil

1 Tbsp vanilla extract

225g sour cream

120g Dark Chocolate chips (or chopped)

100g Milk Chocolate chips (or chopped)

1 additional cup of chocolate for topping. Semi-sweet chips work well!

Combine dry mix in a large bowl and whisk to break up any clumps.
In a separate bowl, whisk all wet ingredients together.
Combine the dry and wet mixtures.
Fold in the chocolate.
Chill the batter for 30-45 minutes.
Line 2 muffin pans with tulip cupcake liners and pre-heat the oven to 400*F.
Fill 14-18 liners with the chilled batter using an ice cream scoop or large spoon. Top with additional chocolate.
Bake at 400F for 10 minutes, then lower the temperature to 350F and bake for an additional 15-17.