1

Preheat oven to 350 F and grease or line muffin tray

2

In a microwave safe dish, heat milk until steaming then pour over chocolate, stir and set aside

3

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside

4

In a large bowl, beat together canola oil, brown sugar and white sugar

5

Beat in eggs and sour cream until fully incorporated

6

Add the flour mixture to the oil mixture and stir together until fully mixed in

7

Pour milk and chocolate into the batter, stir until batter is a fully uniform consistency

8

Divide batter into prepared muffin tins, filling each about 2/3 full

9

Bake in preheated oven 18-20 minutes, or until toothpick inserted into center comes out clean

10

Remove from oven and let cool before frosting