• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Sifting the dry ingredients ensures a light and fluffy texture in the muffins.
• Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave.
• Stir the chocolate occasionally to ensure it melts evenly.
• In another bowl, whisk together melted butter, sugar, eggs, and vanilla extract until well combined.
• Whisking the wet ingredients thoroughly helps create a moist, rich muffin.

Combine Wet and Dry Ingredients

• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• Overmixing can lead to tough muffins, so a few lumps in the batter are okay.
• Gently fold the chocolate chips into the batter.
• The chocolate chips will add extra bursts of chocolate in every bite.
• Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• Leaving room for the muffins to rise ensures they bake up with a nice dome.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
• Be careful not to overbake to keep the muffins moist.
• Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.