Mocha-Cocoa Muffins with Espresso Glaze

Well hello everyone!
I've neglected you, so sorry about that. But I have something that will cheer you up!
Mocha Cocoa Muffins :]

After a long weekend of studying, I couldn't imagine a better way to unwind than to make muffins. Like I do every Sunday, I scoped the web for a new recipe (and after a lemon-poppyseed disaster that I will probably re-attempt later) I found this recipe from Joy of Baking for mocha muffins. With a few slight alterations, they turned out amazingly!

Mocha-Cocoa Muffins with Espresso Glaze

You'll need:
2 eggs
1/2 C buttermilk (or milk w/ white vinegar added)
1/2 C canola oil
1/4 C espresso
1 tsp vanilla
1 3/4 C flour
1/4 C cocoa powder
1 C brown sugar
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon 
1/2 tsp salt
1 bag of semi sweet chocolate chips
2 tbs esperesso
3 tbs powdered sugar

Preheat the oven to 375º and line a muffin pan with muffin papers (I used cute polka-dotted papers). In a medium sized bowl, whisk the eggs, buttermilk, oil, espresso, and vanilla all together until well incorporated. Set this aside.
Then, in a larger bowl, whisk together the flour, cocoa, brown sugar, baking powder, baking soda, cinnamon, salt and chocolate chips together.
Then, pour the wet ingredients into the larger dry ingredients bowl. Use a rubber spatula to fold the ingredients together. Be careful not to overmix... this will yield a tough muffin.
Next, fill the prepared muffin papers up about 3/4 full (I filled them a bit higher, but oh well!) Bake the muffins for 15-20 minutes. You might want to test them with a toothpick (and see if it comes out clean).

While you're baking the muffins, now would be a good time to make the glaze. Simply mix the powdered sugar and remaining espresso together and presto!

Once the muffins are room temperature, drizzle the glaze on top of the muffins in a swirly pattern. The glaze will harden in about 10 minutes so don't worry.
Take a moment to admire the glory of the mocha-cocoa muffin, and enjoy!