3ozchocolate70% dark chocolate, melted and slightly cooled down
Preheat oven to 350℉(180°C). Position rack to middle.
Paper line 12 muffin cups.
In a medium bowl, sift together flour, cocoa, baking soda, and baking powder. Set aside.
In another medium bowl, whisk together buttermilk and coffee. Set aside.
In a large bowl, with a hand held beater, beat together sugar, egg and oil until smooth and light.
Whisk in flour mixture, alternating with buttermilk mixture. (You should be able to make 3 additions of flour with 2 additions of buttermilk.)
Stir in 2/3 of the melted chocolate with a wooden spoon.
Fill muffin liners ¾ full.
Bake in the center of preheated oven for about 20 minutes.
Let cool completely before drizzling with remaining chocolate on tops.
I have often been asked about the type of cocoa I use...I prefer to use Rodelle baking cocoa (it's available at Costco or amazon).Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Adapted from Homemakers' Magazine