Ingredients:

  • ⅓ cup (80ml) Vegetable Oil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a small jug, whisk the boiling water (or coffee) into the cocoa powder until smooth. Set aside to cool slightly.
  3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until thoroughly combined.
  4. In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla extract until just combined.
  5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold them together just until the dry streaks disappear. Do not overmix; a few lumps are fine.
  6. Gently pour the slightly cooled cocoa mixture into the batter. Fold until barely combined. Fold in most of the chocolate chips now.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds to three-quarters full. Sprinkle the reserved chocolate chips on top of each.
  8. Bake for 5 minutes at 400°F (200°C). Then, immediately reduce the oven temperature to 375°F (190°C) and continue baking for another 15-19 minutes.
  9. Muffins are done when a skewer inserted into the centre comes out with moist crumbs attached, but no wet batter.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.