Chocolate Muffins

Preheat oven to 350°F and place 12 paper cups in the muffin pan.

Melt the chocolate in a microwave safe dish. Stir and let cool.

In a bowl, whisk together flour, baking soda and salt.

In a large bowl, beat butter until creamy. Add brown sugar and beat until fully incorporated and light and fluffy. Beat in egg and vanilla until incorporated, then add melted chocolate.

Beating at a low speed, add flour mixture to the sugar mixture in three parts, alternating with the buttermilk.

Divide batter among muffin cups and bake until a toothpick inserted into a muffin comes out clean, 25–30 minutes. Let cool for 3 minutes and remove to a rack to cool completely.

Serve at room temperature.