Preheat oven to 180C degrees F. Line a standard muffin tin with paper muffin cups or grease with a non-stick cooking spray.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, melt together the chocolate and butter until completely smooth. using a heatproof bowl set over a small saucepan of barely simmering water.
Whisk the sugar into the melted chocolate mixture until combined, then whisk in the buttermilk. Finally, gently whisk in the eggs until incorporated, taking care not to overmix at this stage.
Add the dry ingredients to the wet ingredients and use a rubber spatula to gently fold and mix until just a little bit of dry flour remains. Add the chocolate chips and gently mix them together until they are evenly distributed and no dry flour remains.
Divide the batter evenly between the muffin cups.
Bake for 20 minutes, at 180C degrees until a toothpick inserted into the center comes out with moist crumbs attached. Allow to cool for 5 minutes, then remove the muffins from the pan to a wire cooling rack until cooled completely.
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