Method:
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Brew your coffee and set aside
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Melt chocolate and butter together over a bain-marie and set aside
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Grease a deep tin muffin tray and preheat oven to 175c fan
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Combine the buttermilk (milk +lemon juice) with the melted chocolate, melted butter, brewed coffee, coconut yog, sugar and salt
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Sieve in the dry ingredients (flours, baking powder, baking soda and cocoa) and fold the mixture together until just combined
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Add 1-2tbsp of mixture to greased tin, then add 1.5tsp of a choc pot to the centre and cover with more batter (each well should be 3/4 full)
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Bake for 22-24mins
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Once cooled for 10mins stick a knife around the edges to loosen and tip upside down onto a cooling rack
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Top with (vegan) mini eggs and enjoy warm
