Olympic Chocolate Muffins

Instructions

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
• In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, beat sugar, eggs, and melted butter until smooth. Stir in vanilla extract and buttermilk.
• Gradually mix the dry ingredients into the wet ingredients, alternating with the hot espresso.
• Fold in chocolate chips.
• Divide batter evenly into the muffin tin, filling each cup about ¾ full.
• Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
• Let muffins cool before serving.