Muffin Top: Double Chocolate Muffins

Ingredients

8 ounce semisweet chocolate
1 stick unsalted butter
1 cup buttermilk, divided
1 tablespoon espresso
1/4 cup water, boiled 
1 cup white sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup mini semi-sweet chocolate chips

Directions

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.

Dissolve the espresso in the boiling water, set aside, and let cool completely.

Over a double boiler and low heat, melt the semisweet chocolate together with the butter and 1/4 cup of buttermilk. Add the dissolved espresso, stirring constantly.  When completely melted, remove from heat and let cool, about 10 minutes.

In a small bowl, lightly beat the egg.  Stir together the melted chocolate, 3/4 cup of buttermilk, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the chocolate mixture into the well, and stir until just combined.

Gently stir in the mini chocolate chips. Spoon the batter into the greased pan or lined muffin cups.

Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove muffin tin from oven and let stand at least 10 minutes in the tin.  Then let them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Serves 12