1-First, preheat the oven to 350°F (175°C). In a medium bowl, whisk together sugar, egg, neutral oil, instant espresso powder, vanilla extract, and salt until smooth. This step mixes the wet ingredients perfectly, building a strong base for the batter. Once blended, sift in the baking soda, salt, all-purpose flour, and baking cocoa, then mix until combined for an even texture.

2-Next, pour in the warm buttermilk and stir gently to combine the batter, keeping it light and airy to avoid tough muffins. Line a muffin tin with four tulip liners or six regular muffin liners, then fill each with batter and top with milk chocolate chunks. For ideas on varying your muffin tops, check out our blueberry muffins guide for simple twists.

3-Place the muffins in the oven, increase the temperature to 425°F (220°C), and bake for 7 minutes. Then reduce it back to 350°F (175°C) and bake for an additional 10-12 minutes, or until a skewer comes out clean. While they bake, prepare the ganache by pouring warm heavy cream over chopped dark chocolate, letting it sit for 1-2 minutes, then whisking until smooth and transferring it to a piping bag.

4-After the muffins cool for 10 minutes, use a paring knife to remove the centers and pipe in the ganache. This adds a surprise chocolate filling that takes your treat to the next level. The whole process takes about 45 minutes total, making it ideal for students or working professionals looking for a quick win in the kitchen.