Recipe adapted from this recipe on Food Network. Makes 36 mini muffins.
1 3/4 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 Tbsp cocoa powder (I use Hershey's cocoa from the supermarket)
3/4 cup superfine sugar*
3/4 cup semisweet chocolate chips (for sweeter chocolate flavor, use milk chocolate chips)
1 cup nonfat (skim) milk
1/3 cup plus 2 tsp vegetable oil
1 tsp pure vanilla extract
Preheat the oven to 400°F. Line 2 large mini muffin tins with paper liners, and set aside.
Put the flour, baking powder, baking soda, salt, cocoa, sugar*, and chocolate chips into a large mixing bowl.
Combine all the liquid ingredients into a measuring cup, and lightly whisk together. Then, pour the wet ingredients into the dry, and mix with a rubber spatula just until the ingredients are incorporated (remember, a lumpy batter makes the best muffins).
Spoon into the prepared muffin tins.
Bake 14 minutes, until a toothpick inserted into the muffins comes out clean. Let the muffins rest in the tin for 5 minutes, then remove carefully to a wire rack and allow to cool completely.
Note: if you don't have superfine sugar, place 3/4 cup granulated sugar in a small food processor, and process for 2 minutes.