3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (I use mini-chips)
Mix the above dry ingredients in a large bowl, making sure they are all well combined. If you add the chocolate chips at this stage, they will not "sink" when the muffins are baked. I like to use mini-chocolate chips so the chocolate distributes evenly throughout the batter, but ANY kind of chocolate chip will work (mint is very good too!!)
In a different medium sized bowl, whisk the following wet ingredients until smooth:
3 eggs
1 cup sour cream
1/2 cup coffee (cold)
1/2 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
After the wet mixture is whisked until smooth, add it to the bowl of dry ingredients and stir just until everything is moist.
Line cupcake pans with paper liners and fill 2/3 full with the muffin batter. Bake at 325° for 20-25 minutes (my electric oven takes 20 minutes exactly). Test for doneness with a toothpick.
This recipe makes 3 dozen muffins
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