Name: Double Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 14
Ingredients: 1½ cups all purpose flour; ½ cup unsweetened cocoa powder {I used Dutch dark process}; ¾ tsp baking soda; 1 tsp baking powder; ½ tsp kosher salt; 2-3 TBSP freshly brewed espresso, cooled slightly; 1½ tsp vanilla extract; ½ cup {1 stick} unsalted butter, melted; ¾ cup granulated sugar; 2 large eggs, room temperature; 1 cup low-fat buttermilk, room temperature and stirred with a fork; 6 ounces mini semisweet or dark chocolate chips, divided; Confectioner's sugar for dusting {optional}