I tweaked Ina Garten’s chocolate cupcake recipe by adding too many mini chocolate chips and omitting the frosting. Serves 12. 

INGREDIENTS:

1½ sticks of unsalted butter, room temperature (sub ghee or vegan butter)
⅔ cup brown sugar (sub brown coconut sugar)
⅔ cup sugar (sub coconut sugar)
2 large eggs, room temperature
2 tsp vanilla
½ cup sour cream, room temperature (sub plain coconut yogurt)
1 cup buttermilk, room temperature (sub almond milk)
2 Tbsp brewed coffee
1¾ cup all-purpose flour (sub almond flour)
1 cup unsweetened cocoa powder
1½ tsp baking soda
2 cup mini chocolate chips (I like Hu)

TOPPINGS:

Powdered sugar (sub date sugar)
Frosting (optional)

PROCESS:

Preheat the oven to 350º and line your muffin tin. Cream the butter, sugar, and brown sugar using an electric mixer for about 5 minutes. Add the eggs one at a time and beat in. Add the vanilla. In a separate bowl combine the sour cream, buttermilk, and coffee. In a separate bowl sift together the all-purpose flour, unsweetened cocoa powder, and baking soda. Slowly add a little bit of the wet and dry mixtures to the electric mixing bowl until they are all combined. Do not overmix. Add 2 cups of mini chocolate chips to the electric mixing bowl and mix until combined.

Carefully place the batter into the liners in the muffin tin until they are 3/4 of the way full. Bake for 20-25 minutes on the center rack. A toothpick should be able to come out clean. Add frosting or just sprinkle powdered sugar on the top. Makes 12 muffins.