115gms– 4 oz. bittersweet chocolatecoarsely chopped (I used chips)
2cupsall-purpose flour
⅔cupsugar
⅓cupunsweetened cocoa powdersifted
1tbspbaking powder
½tspbaking soda
½tspsalt
1¼cupsbuttermilkI used 1 ¼ cups yogurt + about ½ cup milk
1large egg
2tspvanilla essence
Instructions
Preheat the oven to 190°C – 375°F and line muffin trays with papers.
Melt the butter and half of the chopped chocolate together in a bowl over a saucepan of simmering water; or in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt and the remaining chocolate.
In a large measuring cup, whisk the buttermilk (or yogurt and milk), egg and vanilla extract together until well combined.
Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, quickly stir to combine (do not over-mix your batter!).
Divide the batter evenly among the muffin molds.
Bake for 20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Transfer the tray to a rack and cool 5 minutes before carefully removing each muffin from its mold.