Combine the flour, baking powder and soda, sugar, salt, and chile powder in a large bowl and stir until mixed well. Stir together the Cholaca with the eggs, vanilla, olive oil and milk. Add the wet ingredients to the dry ingredients along with the chocolate chips and stir until combined. Portion into muffin tins, filling tins only ⅔ full, and bake at 375 degrees until a toothpick into the center comes out clean, about 15 minutes.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2014/05/cholaca-chocolately-coffee-chocolate-chipotle-breakfast-muffins/