1.5cupschocolate chipsI used Ghirardelli bittersweet
decorative sugar crystalsoptional
Preheat oven to 375 degrees.
In a large bowl, whisk together espresso, buttermilk, oil, eggs, and extract.
Add the flour, sugars, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk to combine.
Stir in the chocolate chips.
Fill 18 muffins liners about three-quarters full.
Bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center of the muffin.
Cool on a wire cooling rack
You will need 2 ounces of espresso for this recipe. If you do not have an espresso machine, you can purchase it at your local coffee shop, use double strength coffee, or mix 1 tablespoon of espresso powder with .25 cup of hot water and allow to dissolve before using.