Triple Chocolate Muffins

These brownielike muffins come together with pure baking chocolate cocoa powder and chocolate chips for 3x the chocolate goodness!
Ingredients
one 4ounce bar 113g semisweet chocolate
12 cup 115g 1 stick unsalted butter
34 cup 150g granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
13 cup 80g sour cream or plain yogurt at room temperature
12 cup 63g allpurpose flour spooned leveled
13 cup 27g unsweetened natural cocoa powder
12 teaspoon baking soda

14 teaspoon salt
1 heaping cup 180200g semisweet or dark chocolate chips mini size works too!
Instructions
Preheat oven to 425F 218C. Spray a 12count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Coarsely chop the chocolate. Place in a medium heatproof bowl along with the butter. Microwave on high in 10 second increments whisking after each until completely smooth and chocolate has melted. Cool for 5 minutes then whisk in the sugar eggs vanilla and sour cream. Set aside.
Whisk the flour cocoa powder baking soda and salt together in a large bowl. Add the wet ingredients and fold to completely combinemake sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
Spoon the batter evenly into each cup or liner filling each all the way to the top. Bake the muffins for 5 minutes at 425F then keeping the muffins in the oven reduce the oven temperature to 350F 177C. Bake for an additional 1517 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 2022 minutes give or take. Allow the muffins to cool for 5 minutes in the muffin pan then transfer to a wire rack to continue cooling.
Muffins stay fresh stored at room temperature for a few days or in the refrigerator for up to 1 week.