1 1/2cupschocolate chipsI used Ghirardelli bittersweet
KAF cafe' au lait sugaroptional
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 3/4's 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
Espresso - 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 or use double strength coffee. If all else fails, mix 1 Tablespoon of espresso powder with 1/4 cup of hot water and allow to dissolve before using.