Add in wet ingredients and stir until all ingredients are combined and you have a mixture that is thick but still runny, it should coat the beater but excess should easily drip off. If you find the batter is too thick just add a little water.
Add the chocolate chips to the batter or reserve to put on top.
Using a 24 capacity mini muffin pan, place a heaping teaspoon full of batter into each tin.
Bake at 350°F for 15 minutes or just until they’re under done, you want the insides to be a little gooey, that brings out the fudge flavor when you bite into them.