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1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 3.4 cups flour
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup coarsely chopped pecans, toasted (optional)
Preheat oven to 375. Line 12 muffin cups with liners. Stir hot water and espresso powder in a medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until smooth. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Divide batter equally among prepared muffin cups and bake 25 minutes
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 3.4 cups flour
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup coarsely chopped pecans, toasted (optional)
Preheat oven to 375. Line 12 muffin cups with liners. Stir hot water and espresso powder in a medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until smooth. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Divide batter equally among prepared muffin cups and bake 25 minutes