• 1 ⅔ cups all-purpose flour (208g) • 1 cup granulated sugar (200g) • 1 ½ teaspoons baking soda • ½ teaspoon table salt • ½ cup natural cocoa powder (50g) • ½ cup very hot or boiling water (118ml) • ½ cup canola or vegetable oil (118ml) • 1 cup sour cream (240g) (see note) • 2 large eggs lightly beaten • 1 teaspoon vanilla extract • 2 cups semisweet chocolate chips divided (340g) (I like to use a blend of mini and regular-sized chocolate chips

In a large mixing bowl, whisk together flour, sugar, baking soda and salt.

Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.

Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add eggs, and  whisk until thoroughly combined.

Add vanilla extract and sour cream to cocoa mixture and whisking until everything is thoroughly combined.

Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups of chocolate chips and mix until well distributed. 

Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.

Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.

Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.