Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) Dutch-process cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and hot
  • 2 large (100g) eggs, room temperature
  • 1 cup (240g) full-fat sour cream
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (255g) semi-sweet chocolate chunks
  • 1/2 cup (85g) mini chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C). In a small bowl, whisk the hot melted butter into the cocoa powder until it forms a dark, fragrant paste to bloom the cocoa.
  2. In a large bowl, whisk the bloomed cocoa mixture with sugar, eggs, sour cream, and vanilla. Stir until the batter is smooth and glossy.
  3. Gently fold in the flour, baking powder, baking soda, salt, and cinnamon using a spatula. Stop as soon as the flour streaks disappear to avoid overmixing.
  4. Fold in the chocolate chunks and mini chocolate chips.
  5. Divide the batter equally among 12 lined jumbo muffin cups.
  6. Bake at 425°F (218°C) for 5 minutes, then, without opening the oven door, reduce the heat to 375°F (190°C). Bake for another 20–25 minutes until a toothpick inserted into the center comes out with a few moist crumbs.