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Preheat oven to 350°F. Liberally mist your mini-muffin tin(s) with nonstick oil spray and set aside.
In a medium mixing bowl, add the flour, cocoa powder, instant coffee, salt and baking powder, and whisk until well combined.
Add the eggs, maple syrup and applesauce to the dry ingredients. Stir to form a creamy batter, being thoughtful to not overmix. Fold in the chocolate chips.
Fill each muffin compartment with batter; you’ll have enough for approximately 35. Be sure to mix the batter as you go to distribute the chocolate chips—otherwise the chips may settle at the bottom and the last bunch will have a ton.
Garnish with a sprinkling of preferred toppings; you can mix and match various combos such as strawberries and coconut, granola and seeds.
Bake in the oven on the middle rack for about 14 minutes, until the tops are firmed and no longer mushy. Remove and set on counter to slightly cool.