Hells Yes Mocha Muffins

Aka - What to do with leftover Christmas chocolate and Starbucks Instant Coffee You Don't Really Like...
Duh. Mocha Muffins, Biatches!
Who can say 'no' to chocolate and coffee? (If you can, stop that!)
This is my own evil rendition of Berry Cream Muffins from Taste of Home's Baking Book. Sour cream is added for delicious texture and a tiny tangy kick. Along with my leftover Christmas chocolate and Starbucks instant iced coffee packets... these muffins are SEXY.

Makes about 2 1/2 dozen muffins
Ingredients:
4 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chopped chocolate bits
2 packets of Starbucks instant iced coffee (or other instant coffee about 1/4 cup)
4 eggs (lightly beaten)
2 cups sour cream (16 oz)
1 cup vegetable oil
1 teaspoon vanilla extract




Directions:
1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate and coffee powder, toss gently.  In another bowl, combine eggs, sour cream, oil and vanilla; mix well.Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or unil you can stick in a toothpick and it comes out clean.