In a small bowl, mix the hot coffee into the cocoa powder until it begins to dissolve.

Stir in the milk and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the melted butter, olive oil, granulated sugar, brown sugar, and eggs until smooth.

Pour in the cocoa mixture, heavy cream, and vanilla paste, and whisk until fully combined.

Pour the wet ingredients into the dry ingredients and mix until just combined — don’t overmix.

Fold in 2 cups of chocolate chunks.

Divide the batter evenly between 6 jumbo muffin cups, filling them right to the top.

Chop the remaining ½ cup of chocolate chunks into smaller pieces and sprinkle them generously over each muffin.

Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake for another 25 minutes until set.

Use a toothpick to check for doneness. It should come out with moist crumbs but no raw batter.

Let the muffins cool in the pan for 10-15 minutes before digging in. They’re best enjoyed slightly warm when the chocolate is still gooey!