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Preheat oven to 350.
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In a mixer, cream butter until light and fluffy. Add in oil and cream together.
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In the microwave or in a double broiler, melt the 3 oz of chocolate until smooth. Sprinkle in the espresso powder and add to the butter and oil mixture.
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In a smaller bowl, combine eggs, sugars, and vanilla extract. Once mixed, add to the butter/oil mixture and mix together.
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In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together.
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Lastly, in small bowl, combine the sour cream and milk together.
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Alternately, add the flour and milk mixture to the butter/oil mixture. Stir until just combined.
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Divide into 12 muffin cups, and bake for 18-22 minutes or until a cake tester comes out clean.