Quadruple Chocolate Muffins

Preheat oven to 350F. Line or grease a 12-cup muffin pan; set aside.

In a large bowl, whisk together flour, cocoa, baking powder and baking soda.

In bowl of an electric mixer, cream together the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, combining well after each one. Reduce mixer to low speed and beat in half of the dry ingredients. Scrape down the bowl and beater well. Beat in the sour cream, scrape down again, then beat in the remaining dry ingredients. Stir in the chocolate chips.

Scrape batter into prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack for 5 minutes. Remove muffins from the pan onto the wire rack to cool completely.

I really recommend NOT icing/frosting these, but dress as you desire!