Preheat oven to 375ºF and prepare a standard 12-cup muffin tin with cooking spray.

In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until fluffy.

Add in the sugar while beating and continue to beat until the mixture is fully combined and thickened.

Scrape down the sides of the bowl as needed.

Beat in the oil until fully incorporated.

Wipe down bowl and beater and beat in Greek yogurt and vanilla until fully incorporated.

Add the dry ingredients to the wet until mixed.

Add the chocolate chips and fold in gently.

Pour the batter into the prepared muffin cups.

Top each muffin with some of the sprinkles.

Bake muffins in preheated oven for 10 minutes, and then reduce heat to 350ºF and bake another 5-10 minutes, until a toothpick inserted into the center of one comes out clean.

Take the muffins out of the oven and immediately top with another muffin tin pressing down or adding a weight to compress the tops of the muffins.

Leave compressed for about 10 minutes.

Serve by topping with vanilla ice cream and drizzle with caramel sauce.

Enjoy!