Preheat oven to 400°F. Grease muffin tin or line with liners, or homemade parchment paper liners (instructions in the post!)
Dissolve instant espresso powder in hot water and set aside.
Mix the flour, sugar, baking powder, salt, and baking cocoa in a large bowl.
Mix the dissolved coffee, milk, canola oil, egg and vanilla in a small bowl.
Gently add the wet ingredients to the dry ingredients. Add the chocolate chips and stir just until combined. Do not overmix!
Pour or spoon the batter into the prepared muffin tin. I like to fill the cups about ¾ full. Sprinkle the top with sugar or extra chocolate chips if desired.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Enjoy warm!