Preheat oven to 180C.
Line muffin pan with paper liners.
In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.
Whisk to combine.
In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.
Whisk till combined.
Pour wet ingredients into dry ingredients.
Using a spatula, mix until batter is just combined and still lumpy.
Do NOT overmix!
Spoon batter into prepared liners, and top with remaining chocolate chips.
Bake for 18-20 mins or until skewer comes out with a few moist crumbs.
Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.
Store in airtight container.
Serve with a glass of milk.