Extra Chocolaty Muffins

• 2 cups flour
• 12 cup unsweetened cocoa powder
• 12 teaspoon baking soda
• 2 teaspoons baking powder
• 14 teaspoon salt
• 1 12 cups sugar
• 1 tablespoon instant coffee
• 1 14 cups milk
• 1 egg
• 3 tablespoons canola oil
• 1 teaspoon vanilla
• 4 ounces bar bittersweet chocolate, chopped into small chunks
• 12 cup semisweet chocolate chips
• sea salt (optional)

1. Preheat oven to 350 degrees.
2. Spray muffin/cupcake tin with nonstick cooking spray and line with paper liners if using.
3. Whisk of sift together the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
4. In a larger bowl whisk or beat together the sugar, instant coffee, milk, egg, oil, and vanilla until it is mixed well.
5. Slowly mix the dry ingredients into the wet, about a cup at a time.
6. Some lumps are okay as you do not want to over beat it.
7. With a rubber spatula scrape the sides and give it s stir just to make sure it is combined.
8. Fold in the chocolate chunks and chocolate chips.
9. Fill each paper liner (prepared cupcake well) with 1/4 cup of the batter.
10. Sprinkle with a generous amount of Sea salt (if using.
11. ).
12. Bake at 350 for 20-25 minutes.
13. Allow to cool for 10 minutes before transferring to a cooling rack to finish cooling completely.
14. It will make roughly 21 small muffins.

flour, cocoa, baking soda, baking powder, salt, sugar, coffee, milk, egg, canola oil, vanilla, bittersweet chocolate, chocolate chips, salt

Taken from www.food.com/recipe/extra-chocolaty-muffins-441805 (may not work)