1cupplus 2 ½ tablespoons unbleached all-purpose flour(160 gams)**
3 to 4tablespoonsunsweetened cocoa, Dutch works well(20 grams)
1/2cupsugar (can be reduced)(100 grams)
1/2cupsemisweet chocolate chips or chopped dark chocolate(84 grams)
1/2cupricotta, whole milk
1 1/2teaspoonsvanilla extract
2tablespoonsunsalted butter, melted
Preheat the oven to 350°F. Lightly spray 6 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray or line with paper liners.
Combine the flour, salt, baking powder, cocoa, and sugar and stir until very thoroughly blended. Add the chocolate chips (or dark chocolate) to the dry mixture. STir well.
In a mixing bowl, whisk together the ricotta, egg, milk and vanilla.
Add the dry ingredients to the ricotta mixture and stir until moistened, then stir in the melted butter. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
Bake on center rack at 350 for 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.
I measured the flour with a scale. If you are measuring by volume, spoon it lightly into the cup.