• 2 cups (220 g) all-purpose flour
• ½ cup (55 g) unsweetened cocoa powder
• 1½ teaspoon (7.5 ml) baking powder
• 1 teaspoon (5 ml)baking soda
• ½ teaspoon (2.5 ml) ground cinnamon, optional
• ¼ teaspoon (1.25 ml) salt
• ¾ cups (150 g) granulated sugar
• 1 large egg, slightly beaten
• ⅓ cup (80 g) butter, melted
• 1 cup (240 ml) milk
• 1 teaspoon (5 ml) vanilla extract
• ¼ cup (60 ml) strong espresso coffee, room temperature
• ½ cup (75 g) chopped pecans
• ¾ cup (110 g) milk or dark chocolate pieces or chips 
  

TOPPING

• 4 tablespoons (46 g) brown sugar
• 4 tablespoons (40 g) chopped pecans
• 4 tablespoons (40 g) chocolate pieces or chips
  

Preheat oven to 375°F/190°C.

Grease muffin tin or line with paper muffin liners. 

Combine topping in a bowl and set aside.

In a medium bowl sift flour, cocoa, baking powder, baking soda, and salt. In large bowl, whisk sugar with eggs until light.  Add butter, milk, vanilla, and espresso until combined.  Add the dry ingredients to the wet mixture and combine.  Add pecans and chocolate pieces until just mixed.  Batter will be thick.

Divide the batter between muffin cups and sprinkle topping evenly over muffin tops.  Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean. 

Transfer to a wire rack and let cool.