Preheat oven to 425ºF. Spray a standard-sized muffin pan with non-stick cooking spray, or line with paper liners.

In a medium saucepan, melt the butter over medium-low heat. Once melted, turn off the heat and stir in the cocoa powder. Allow to cool for at least 5 minutes.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.

In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Whisk in the melted butter-cocoa mixture and the oil. Add the yogurt and vanilla, and continue whisking until combined. Blend in food colorings until desired shade is achieved.

Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until almost combined. Pour in the chocolate chips, folding until just combined. Batter should still be lumpy with a few spots of flour. Spoon batter into prepared muffin pan. Sprinkle with more chocolate chips, if desired.

Bake at 425ºF for 5 minutes, then reduce the oven temperature to 375ºF and continue to bake for another 11-12 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow to cool in the pan for 10 minutes before serving.