Step 1

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

Step 2

Toss the chocolate chunks into the dry ingredients to coat the chocolate chunks in flour (which will help them not sink to the bottom of the mix when baking!)

Step 3

Make a well in the middle and add in eggs and vanilla, whisking vigorously.

Step 4

Using a large spoon, mix rest of ingredients in to muffins until large clumps are gone and batter is consistently mixed - but do not overwork muffin batter.

Step 5

Cover batter and refrigerate for one hour to overnight.

Step 6

Preheat oven to 425 degrees.

Step 7

Fill muffin cups to 3/4 full.

Step 8

Bake at 425 for 6-10 minutes, until muffins have puffed slightly above muffin liner.

Step 9

Reduce heat to 350 (DONT open oven when you do this) and bake until sides of muffins are slightly crunchy and a toothpick inserted in the middle comes out clean (after about 25-30 minutes total baking time.)