Step 1

Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.

Step 2

In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.

Step 3

In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie.

Step 4

Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yogurt.

Step 5

Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined. Take care not to over mix this batter as it will toughen the muffins.

Step 6

Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.

Step 7

Bake for roughly 17-18 minutes. Take care not to over bake or your muffins will be dry. You want the muffin to still be a little soft when you press on top.

Step 8

Once cooled store at room temperature in an airtight container for up to 2 days.