Chocolate Muffins

Preheat oven to 400°F.
Line a muffin pan with muffin liners, then set aside.
Start by activating the cocoa powder. Add the cocoa powder and coffee to a small bowl. Stir to combine and set aside.
In another small bowl, combine the milk and apple cider vinegar. Stir to combine and set aside this will create sour milk.
In a large mixing bowl add the flour, sugar, baking powder, and salt. Stir to combine using a spatula or wooden spoon.
Add the cocoa powder mixture, milk mixture, oil, and vanilla extract to the flour mixture. Stir to combine until a batter has formed.
Add the chocolate chips to the batter and then using a spatula, fold them in.
Using a ⅓ cup measuring cup, 2 spoons or a cookie scoop, spoon the batter into the lined muffin pan. Fill the muffins about ⅔ full. **The muffins will rise and this will prevent the muffins from overflowing during the baking process.
Bake at 400°F for 20 minutes or until a toothpick comes out clean.
Remove the muffins from the muffin pan and place them on a cooling rack. Allow the chocolate muffins to cool for 5 minutes before serving.