Preheat the oven to 425 degrees F. Make sure you preheat the oven for a while and get it good and hot. Line 6 muffin cups with paper lines.

In a microwave-safe bowl, combine the coconut oil and chopped chocolate. Heat at 50% power, stirring every 30 seconds, until melted and smooth. Add the Dutch process cocoa powder to the chocolate mixture and stir until smooth. Set aside and measure dry ingredients.

Combine flour, baking powder, salt and soda.

In a mixing bowl, beat the egg until fluffy, then beat in the sugar, milk and vanilla.

With a heavy duty scraper, add the flour mixture and the chocolate mixture alternately, stirring by hand until blended. Batter will be lumpy. Stir in the chocolate chips. Batter should be thick enough to pile in the cup. It shouldn’t be soupy.

Pile the batter into 6 paper lined muffin cups. Bake at 425 degrees for 5 minutes.

Without opening the oven, reduce temp to 375 and bake for 10 more minutes or until muffins appear set. They should rise high and have nice crowns. Let cool.