Before beginning, please go back and read my expert tips and extended instructions with photos.

In a small cup, combine instant coffee and hot water. Set aside.Note: This recipe has been recently adapted to "bloom" the instant coffee with hot water first versus combining the coffee with the dry ingredients. This helps intensify the chocolate flavor even more.

In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Add chocolate chips and whisk to evenly distribute the ingredients. Set aside.

In a separate bowl, add buttermilk, sugar, egg, vegetable oil and vanilla extract together. Whisk until glossy and smooth. Note: Warm buttermilk may curdle a little. This is normal.

Add half the liquid at a time to the dry ingredients bowl. Whisk until smooth and add the remainder of the wet ingredients. At the end, add the hot coffee and give it a good whisk. The batter may seem thin. This is normal.

Line a muffin tin with 6 muffin liners, leaving a space between each muffin. Divide the batter evenly between the 6 muffin cups. Sprinkle chocolate chips on top.Note: This recipe was created to make 6 medium size muffins. There is not enough batter to make 12 regular size muffins.

Bake at 425°F / 218°C for ONLY 7 minutes, then turn down the temperature to 350°F / 176°C for 10-11 minutes or until a toothpick is inserted into the center and it comes out clean. Do not overbake.

While the muffins are baking, make the ganache. In a large bowl, combine hot heavy cream and milk chocolate. Cover and let it sit for a few minutes. Then, whisk together until smooth, combined and a rich, brown color. Set aside for 15-20 minutes until it thickens. Note: The ganache will thicken as it cools. It will seem thin at the beginning. This is normal.Note: I prefer to use milk chocolate for the ganache as it is less bitter than dark chocolate and brings the muffin flavor all together.

While the muffins are still warm, use a sharp knife to carve a hole shape on each muffin top, as wide as an inch. Use the neck of the knife or spoon to press down the hole, creating a crater where the ganache will be added, as deep as 2 inches. Fill to the top with ganache. Since the muffin is warm during this step, the ganache will soak into the muffins, making them extra moist! Keep refilling with the ganache.