Let's Begin!

• Preheat the oven to 375°F. Line a muffin tin with paper liners. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
• Pour the cocoa powder into a separate heatproof bowl. Carefully pour the hot or boiling milk overtop and whisk until the mixture is smooth.
• Add the melted butter to the cocoa powder mixture and whisk. Then add the sour cream, eggs, and vanilla extract and whisk until thoroughly combined.
• Add the wet ingredients to the dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups of chocolate chips and continue to fold the batter together until the chocolate chips are well distributed and the batter is just combined.
• Portion the batter into the muffin tin, filling ⅔ of the way full, then sprinkle the muffin tops with remaining chocolate chips.
• Bake in the center rack 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.
• Serve and enjoy with family and friends!