Description

These moist viral Olympic Chocolate Muffins definitely deserves gold medal! Makes 12 large muffins

Ingredients

Units Scale

1/4 cup water
2 tsp instant coffee powder
3/4 cup whole milk
1 1/3 cup (227 g) good quality chocolate, chopped*
2 cups (240 g) all purpose flour
1 tbsp baking powder
1/4 cup (21 g) unsweetened cocoa powder*
1/2 tsp kosher salt
1/2 cup (113 g) unsalted butter, room temperate
1/2 cup (107 g) dark brown sugar
1/2 cups (100 g) granulated sugar
2 eggs (or 1/2 cup sour cream)*
1 tsp vanilla extract
1/3 cup (56 g) milk chocolate chips, plus additional for topping
1/3 cup (56 g) semisweet chocolate chips

Milk Chocolate Ganache
2/3 cup (100 g) milk chocolate, chopped
1/2 cup (120 mL) heavy cream
1/4 tsp kosher salt

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Instructions

Preheat oven to 375°F. Line a muffin pan with large muffin liners OR make them yourself! Set aside.
In a small saucepan over medium heat, add water, instant coffee and milk. Bring to a simmer and decrease the heat to the lowest setting. Add in your chopped chocolate and stir until melted and smooth. Remove from heat and set aside to cool.
Sift together all purpose flour, baking powder, unsweetened cocoa powder, and salt into a mixing bowl and set aside.
In a separate large mixing bowl, add unsalted butter, brown sugar, and granulated sugar. Mix with a hand mixer or stand mixer on high speed for 2 minutes or until light and fluffy. Add eggs one at a time, scraping down the bowl and mixing well between each addition. Add vanilla extract and mix until well combined. Pour in the chocolate milk mixture and mix on low speed for a few seconds before increasing the speed to high. Whisk until it’s well combined and there are no streaks of chocolate to butter, about 1 minute. Reserve 1 tbsp of the dry ingredients and sift the rest into the batter. Whisk until the batter is mostly smooth. Toss the chocolate chips with the reserved dry ingredients and fold it into the batter.
Divide the batter evenly among the muffin cups, making sure each cup is filled to the top of the muffin pan.** Sprinkle on additional milk chocolate chips on top and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 10 minutes, and use a knife or piping tip to punch out a hole in the center of each muffin. Cool the muffins completely.
While the muffins cool, make the milk chocolate ganache. Add milk chocolate, heavy cream, and salt to a saucepan and cook over low heat until melted and smooth. Cool the ganache for 30-40 minutes.
Once the muffins and ganache are cool, pour the ganache into the center of each muffin. After a few minutes, the muffin will have soaked up a little bit of the ganache, so go back and pour in additional ganache until it drips over the top. You can serve them immediately or let the ganache set for an hour. Store the muffins in an airtight container for up to 3 days.

Notes

Use good quality chocolate! I used Valrhona bittersweet and milk chocolate and Guittard’s semisweet and milk chocolate chips!
I used a 50/50 combination of black cocoa powder and regular unsweetened cocoa powder.
If you make these eggless, keep in mind they might not rise as high and might take a few minutes longer to cook.
If you’re using a cupcake liner that is only as tall as the pan, then fill 3/4 of the way full. This will make about 16 small muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert