Chocolate Espresso Muffins

Heat the Water (1/2 cup) in a small pot to a low boil, then stir in the Instant Espresso Powder (2 Tbsp) until it is fully dissolved. Take the pot off of the heat and let it cool.

While it cools whisk the All-Purpose Flour (1 3/4 cups) , Granulated Sugar (3/4 cup) , Unsweetened Cocoa Powder (2 Tbsp) , Baking Powder (1 Tbsp) , Baking Soda (1/4 tsp) and Salt (1/4 tsp) together in a large whisking bowl.

Whisk the Mascarpone Cheese (1 cup) , Milk (1 cup) , Eggland's Best Classic Eggs (2) , and cooled espresso liquid together in another bowl until smooth.

Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a rubber spatula and fold in the Chocolate Chips (1 cup) .