Preheat oven to 350° F. Line a muffin pan with paper baking cups, then set aside.
Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in ½ C. chocolate chips and pecans (if using).
Pour batter evenly into lined muffin pan. Sprinkle remaining ¼ C. chocolate chips on top of muffins.
Bake for 24 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Top with chocolate frosting, if desired, to turn these muffins into cupcakes.
Preheat oven to 350° F. Line a muffin pan with paper baking cups, then set aside.
Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in ½ C. chocolate chips and pecans (if using).
Pour batter evenly into lined muffin pan. Sprinkle remaining ¼ C. chocolate chips on top of muffins.
Bake for 24 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Top with chocolate frosting, if desired, to turn these muffins into cupcakes.
