In a large bowl whisk together flour, sugar, baking powder, salt and chocolate chips. In a medium bowl whisk together milk, butter, vanilla, egg and espresso powder.
Add the milk mixture to the dry ingredients and combine gently until just incorporated. A little flour showing is okay, you want to avoid over mixing more than anything.
Divide evenly into the prepared mini muffin pan. I used a medium ice cream scoop which filled each slot to the top. Bake for 7 minutes or until a toothpick comes out clean. Allow to cool in pan for at least 5 minutes before removing.
For the glaze combine powdered sugar and Irish cream. Whisk until well incorporated. If too think add a touch more Irish cream, too thin add powdered sugar.
Once muffins are completely cool dip tops into glaze and devour.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/02/24/coffee-chocolate-chip-muffins-with-irish-cream-glaze/