In a bowl, sift the all-purpose flour, baking powder, baking soda, chocolate chips and salt together.
125 g all-purpose flour, 25 g unsweetened dutch process cocoa powder, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 75 g chocolate chips
In another mixing bowl add melted chocolate, vegetable oil and sugar and whisk together until combined. Then add the egg and whisk until combined.
85 g vegetable oil, 100 g granulated sugar, 25 g chocolate chips, 1 large eggs
Then add the whole milk, sour cream and vanilla extract and whisk it together until combined.
50 g sour cream or full-fat plain greek yoghourt, 90 g whole milk, 1 teaspoon vanilla extract
Add the chocolate chips and dry ingredients to the wet batter and gently fold it together with a spatula.
Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
Before starting, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
Gently divide the cake batter into the 6 cupcake liners and sprinkle with extra chocolate chips. Be careful not to deflate the batter, so try not to touch it too much. Bake them for 8 minutes and then reduce the heat to 175ºC/350ºF and further bake for 8-10 minutes.
25 g chocolate chips
Let the muffins cool in the hot pan on a wire rack. Optional sprinkle them with a bit of sea salt. After 3-5 minutes, gently remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating!
Flaky sea salt