Preheat the oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases — this drastically cuts down on washing up later.

Whisk the dry ingredients in a large mixing bowl: flour, cocoa powder, sugar, baking powder, bicarbonate of soda, and salt. Stir until the cocoa has evenly coloured the flour a deep, uniform brown — you shouldn’t see any pale streaks.

Combine the wet ingredients in a separate jug (or just make a well in the centre of the dry bowl if you want to save another dish). Whisk together the eggs, oil, yoghurt, and vanilla until the mixture looks smooth and glossy, like a thin milkshake.

Pour the wet into the dry and stir gently with a spatula. Stop mixing the moment you see no more pockets of dry flour — the batter will look lumpy and slightly thick, which is exactly what you want. Overmixing makes tough muffins.

Fold in the chocolate chips with just a few turns of the spatula. You’ll hear the chips scraping against the bowl as they distribute through the batter.

Divide the batter evenly among the 12 cases. Use two spoons or a spring-loaded scoop — the cases should be almost full to the brim, about three-quarters full. The batter will feel quite stiff and sticky.

Bake for 16-18 minutes. At the 15-minute mark, your kitchen will smell intensely of chocolate and the tops will look domed and cracked. Insert a skewer into the centre of one muffin — it should come out with a few moist crumbs attached, not wet batter. The tops should spring back when lightly pressed with your finger.

Cool in the tin for 5 minutes, then transfer the muffins to a wire rack. You’ll hear a slight sizzle as they release from the paper cases. Let them cool completely before storing, but I won’t judge if you eat one warm.