Ingredients:

  • % cocoa solids), cooled slightly

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or thoroughly grease/flour the tin.
  2. Gently melt the 4 oz of dark chocolate using a double boiler or in short bursts in the microwave. Set aside to cool slightly while proceeding with the next steps.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until completely homogenous and there are no lumps of cocoa.
  4. In a separate medium bowl, whisk the eggs, milk, and oil until well combined. Whisk in the slightly cooled, melted dark chocolate until it is fully incorporated into the wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together just until no streaks of dry flour remain. Do not overmix; a few lumps are perfectly acceptable.
  6. Gently fold in the 1 cup of chocolate chips. Divide the batter evenly among the 12 prepared cups, filling them nearly to the top (about ¾ full). Sprinkle the remaining 2 tablespoons of chips over the tops.
  7. Bake at 400°F (200°C) for exactly 5 minutes to encourage a high rise, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15–17 minutes.
  8. The muffins are done when a wooden skewer inserted near the centre comes out with moist crumbs attached, but no wet batter. Let cool in the tin for 5 minutes before transferring to a wire rack.