Tasty Tokens: OOEY GOOEY Chocolate Chocolate Chip Muffins

Ingredients

8 ounce semisweet chocolate
1 stick unsalted butter
1 cup buttermilk
1 tablespoon espresso
1/4 cup boiled water
1/2 cup white sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup JUMBO semi-sweet chocolate chips (get the regular ones if you must but then you'll only get gooey instead of ooey gooey...IJS)

Directions

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.

Dissolve the espresso in hot water, and set aside.

Over a double boiler over low heat, melt the semisweet chocolate together with the butter and buttermilk. Add the dissolved espresso, and let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the melted chocolate mixture with the sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the chocolate mixture into the well, and stir until just combined.  The resulting mixture may have lumps, and that's ok. Do not over mix the batter or else you will have tough muffins.

Gently stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.  Fill the muffin cups just below the edge.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove muffin tin from oven and let stand at least 10 minutes in the tin. Place the muffins on a wire rack and allow to cool completely (if you can wait). Serve warm or cooled; can be frozen as well and reheated in a toaster oven or microwave! When you bite into this chocolaty goodness you'll fall in OOEY GOOEY LOVE!

Serves 10

(I will display the OOEY GOOINESS of these muffins on my next go 'round with them!)