Dark Chocolate Muffins

This is good for those who don't like their muffins to be too sweet. So do not need to attempt to reduce the sugar anymore. The texture is very soft and more towards cupcake like. I will definately do this again and probably replace with milk chocolate next time to have a richer taste. Oh the original recipe is from Baking Bites. =)

5 oz-dark chocolate, chopped (141g)
1/2 cup butter (115g)
2 cups all purpose flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup buttermilk
1 tsp vanilla extract
1 cup chocolate chunks, dark or semisweet

Preheat oven to 175 degree.
Line a 12-cup muffin tin with paper liners.
In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.
Make a well in the center and add eggs, buttermilk and vanilla extract. Whisk until almost smooth.
Stir in melted chocolate mixture, making sure the batter is smooth and the chocolate is evenly incorporated, followed by chocolate chips.

Bake for about 18-22 minutes, or until a tester inserted into the center comes out clean.
Cool muffins on a wire rack before serving. May be served at room temperature or slightly warmed. Store in an airtight container if not eating right away.
Makes 12.