Here's how we made these double chocolate muffins:
2 cups flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup cocoa powder; 1 tsp. baking soda; 1/4 tsp. salt; 1/2 cup semi-sweet chocolate chips; 1 egg; 1/2 cup oil; 1/2 cup brewed dark roast coffee
Preheat oven to 350 degrees. In a medium size mixing bowl, combine the flour, sugars, baking soda, salt, and cocoa powder. Stir to combine. Add the egg, oil, and brewed coffee. Stir until just combined. Fold in the chocolate chips. Batter will be lumpy. Line a cupcake tin with 10 liners. Fill each liner 2/3 full with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Serves 10.