Preheat oven to 375 degrees F. Place the oven rack in the center position.
Line a regular muffin tin with 12 cupcakes liners.

Into a large bowl, add the flour, sugar, salt, baking soda and unsweetened cocoa powder (sift after measuring, to be sure there are no lumps).

Whisk well to combine thoroughly. Add the chips and mix through. Make a well in the center of the flour. Set aside.

Into another bowl, add the buttermilk, egg, oil, coffee and vanilla. Whisk to combine.

Dump the wet ingredients into the dry ingredients all at once. Stir, until just moistened. Be sure to get the bottom, but do not over mix.

Using a 1/4 cup measuring cup, or 1/4 ice cream scoop dip the scoop or cup into the batter and level off with the edge of a knife. Distribute the batter evenly into the 12 cupcake liners. They should be about 3/4 full.

Bake for 15 -20 minutes or until top springs back when touched. Don’t use a toothpick to check, because the melting chocolate chips will just get all over the toothpick.

Place the tin on a wire rack for 5 minutes to cool. Remove muffins from tin to a rack to cool completely and enjoy with tea or coffee!😊