2 3/4 c. flour
1 c. packed brown sugar
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 c. buttermilk
3/4 c. vegetable oil
1/2 c. brewed black coffee
3 eggs
1 tsp. vanilla
1 c. chopped walnuts
1 c. (6 oz.) chocolate chips

Preheat oven to 375 degrees. Line 18 regular-size muffin cups with cupcake papers. Mix flour, sugar, cocoa, baking soda, salt and baking powder.

In a large bowl whisk buttermilk, oil, coffee, eggs, and vanilla until blended. Stir flour mixture into buttermilk mixture just until blended. Stir in walnuts and chocolate chips.

Spoon batter into prepared muffin cups. Bake 20 minutes or until toothpick inserted near center comes out clean. Remove muffins to wire rack to cool. Makes 1 1/2 dozen.