Triple Chocolate Muffins

0 Preheat oven to 425°F.
1 Break up the semi-sweet chocolate into smaller pieces. You can chop it with a knife or use a food processor. The smaller the pieces the more quickly it will melt.
2 In a medium mixing bowl add the 4 ounces semi-sweet chocolate and the butter and heat in 15 second intervals, stirring in between each until the chocolate is totally melted.
3 Set aside and allow to cool.
4 In a large mixing bowl add the flour, espresso powder, cocoa powder, baking soda and salt.
5 Mix well with a whisk.
6 Once the chocolate butter mixture has cooled whisk in the sour cream, vanilla, sugar and eggs.
7 Mix well.
8 Pour the chocolate mixture into the flour mixture.
9 Mix until well combined and there are no streaks of flour.
10 Fold in the chocolate chips.
11 Line a 12 cup muffin pan with cupcake liners.
12 Divide batter evenly between the muffin cups.
13 Bake for 5 minutes at 425°F then turn down the temperature to 350°F and bake 15 more minutes.
14 Remove from the oven and allow to cool completely in the muffin pan.