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Double Chocolate Espresso Muffins
Ingredients
  • 1 ½ cups all purpose flour, spooned and leveled
  • ½ cup unsweetened cocoa powder, sifted {I use Dutch process}
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 3 TBSP freshly brewed espresso, cooled slightly
  • 1 ½ tsp vanilla extract
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup low-fat buttermilk, room temperature and stirred with a fork
  • 8 TBSP {1 stick} unsalted butter, melted and slightly cooled
  • ¾ cup semisweet or dark chocolate chips, divided (use mini or regular)
  • Confectioner’s sugar for dusting {optional}
Steps
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