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1
Start with your dry ingredients. Mix together flour, brown and granulated sugar, semi-sweet chocolate chips, cocoa powder, and baking soda in a large bowl. Set this aside.
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2
Now whisk together your wet ingredients: vanilla, egg, Greek yogurt, buttermilk, and vegetable oil in another bowl.
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3
Pour your wet ingredients into your dry ingredients and stir until just combined. As with all cakes and muffins, it's best to not over mix, or you'll come out with a dry, tough cake. I mean muffin.
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4
Line two 12-count cupcake pans (one regular size and one mini size) with liners and preheat your oven to 400 F. Scoop your batter into the prepared pans filling each cup 3/4 of the way full. Bake the standard size cupcakes for 15 - 20 minutes or until an inserted toothpick comes out clean. For the mini muffins, cut the baking time in half-check them after 71/2 minutes. Remove from oven once done.
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5
Let the muffins cool in the pans for about 5 minutes before removing them and placing them on a wire rack to finish cooling.
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Notes:
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1. When making mini muffins, cut the baking time in half-check them after 71/2 minutes.
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8
2. Tip: when you're inserting the toothpick, make sure you're not mistaking a melted chocolate chip for underdone batter, or you might end up over baking!
