PREHEAT OVEN 350F/177C DEGREES:

LET'S MELT THE CHOCOLATE:

• In a small pot, add about 2 inches of water and bring to a simmer.

  Note: The water level amount should be enough to make sure the bottom of the mixing bowl does not touch it.
• Add the chocolate and water to the kitchen aid mixing bowl. Place over the simmering water. Stir once or twice and cook until the chocolate is fully melted.
• Remove the bowl from the Bain Marie. Stir or whisk in the instant expresso coffee powder.

WHILE THE CHOCOLATE IS MELTING (OR PRIOR)

• Melt the butter in a small pot. Set aside to cool.

COMBINE THE DRY INGREDIENTS IN A BOWL

• In a medium size bowl, add the sugar, salt, baking soda and flours. Mix with a spatula or whisk to combine.

LET'S MAKE THE BATTER:

• Place the kitchen aid mixing bowl with the melted chocolate on the stand mixer.
• Add the eggs, melted butter, vanilla extract, brandy (if using), and sour cream.
• Use the whisk attachment to whisk on low speed (speed 1 -2) until the mixture is thoroughly combined. About 2-3 minutes.
• Stop the mixer and remove the whisk attachment. Replace with a beater attachment.
• Add in the flour mixture. Mix until thoroughly combined. About 2 to 3 minutes.

  Note: The batter will be runny.

FILL THE LINED MUFFIN PAN

• Line a muffin pan with disposable paper muffin cup liners. Note: The batter will make up 12-14 muffins. So you may need an extra muffin pan.
• Pour enough batter into each muffin cup to fill them 2/3 of the way.
• Place the filled muffin pan on a sheet pan. This helps with easy handling plus if the batter spill it won't mess up the oven.
• Bake the muffins in a 350F degrees preheated oven. until a toothpick comes out clean. 25 to 30 minutes.
• Remove the pan from the oven and cool completely. Serve and enjoy.

  Note: We usually eat them slightly warm but not hot.