Preheat oven to 370 degrees. Grease muffin pan or place in muffin cups.
In large bowl, add flour, cocoa powder, coffee grounds, baking powder, soda, salt, cardamom, sugar, and chocolate chips. Whisk to mix.
In a small bowl, add eggs, yogurt, coconut oil ( melted but at room temp) and vanilla. In a small glass jar, add coconut milk from the can, stir, and warm slowly in the microwave until the fat dissolves and you can stir it smooth, as you don't want to add the chunky milk from the can straight into the batter. Add coconut milk to wet ingredients and whisk until smooth. Set aside.
Over a double boiler, melt the chocolate bar, stirring until silky smooth. Remove from heat. While whisking wet ingredients, pour in melted chocolate and stir constantly until smooth.
Pour wet ingredients into dry and using a wooden spoon, mix just until combined ( do not over mix ).
Fill muffin tins just below the top of the cup and sprinkle with sugar. Place in oven and bake 12 -18 minutes ( this will entirely depend on what size baking pan you use!) or until toothpick inserted comes out clean.
Cool in pan for 10 minutes and then remove and allow to cool on a wire rack. Enjoy up to 3 days after! These are perfectly moist when warm, but if you're enjoying them after they cool, warm them in a microwave for about 10-15 seconds, as the coconut oil firms them up when cooled.