Pre-heat the oven to 350 and line two 12 well muffin trays with paper liners. Heat the water in a small pot to a low boil, then stir in the instant espresso until it is fully dissolved. Take the pot off of the heat and let it cool. While it cools whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large whisking bowl. Whisk the mascarpone cheese, milk, eggs and cooled espresso liquid together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a rubber spatula and fold in the chocolate chips.

Use a 1.5 inch cookie scoop to distribute two scoops of the batter into each lined muffin well. Bake the muffins for about 20 minutes, rotating the trays halfway through so that they bake evenly. Use a toothpick inserted in the center of a couple of them to make sure they are baked through. It should come out cleanly. When they are done, let them cool in the muffin trays for a few minutes, then remove them to finish cooling completely. Serve them as a wonderful breakfast or pick me up snack! They will keep for two days in a sealed container.