1-Preheat your oven: Preheat your oven to 350°F (175°C) and grease a mini muffin pan with softened butter to prevent sticking and promote easy removal.

2-Melt chocolate and oil: Melt 85 g bittersweet chocolate with 150 g neutral oil over simmering water, then set it aside to cool for a bit this step infuses the batter with rich chocolate goodness.

3-Whisk sugars and eggs: In a large bowl, whisk 200 g granulated sugar, 142 g brown sugar, 3 eggs (at room temperature), and 2 teaspoons vanilla extract using an electric mixer on high speed for 5-6 minutes until the mixture doubles in size and becomes light and fluffy.

4-Add melted chocolate mixture: On low speed, slowly add the cooled melted chocolate and oil mixture to the bowl, blending it in gradually for a smooth batter.

5-Mix dry ingredients: Add 120 g all-purpose flour, 63 g dutch process cocoa powder, 21 g black cocoa powder, 28 g espresso powder, and ½ teaspoon salt; mix until mostly combined, being careful not to overmix for that perfect chew.

6-Fold in chopped chocolate: Fold in 127 g bittersweet chocolate (roughly chopped) by hand to keep those chunks intact for extra texture in every bite.

7-Fill the muffin cups: Pour the batter into the mini muffin cups until they’re about three-quarters full, which helps them rise just right without overflowing.

8-Bake: Bake for 15-18 minutes, or until a toothpick inserted comes out with a few moist crumbs don’t overbake to keep them fudgy!

9-Cool and repeat: Let the bites cool in the pan for a few minutes before removing them, then repeat with any remaining batter if needed.