The Olympic Chocolate Muffins w/ Chocolate Ganache Filling

Name: The Olympic Chocolate Muffins w/ Chocolate Ganache Filling
Cuisine: American
Ingredients: 260g all purpose/ plain flour; 1 1/2 tsp baking soda; 1 tsp salt; 50g dutch processed cocoa powder; 10g black cocoa powder (or replace with more dutch processed cocoa powder ); 1 tsp instant coffee; 170g full cream milk (hot - at least 60 degrees c); 260g brown sugar; 130g vegetable/ canola oil; 2 eggs; 200g sour cream; 1 tsp vanilla extract; 150g chopped dark chocolate (I used 72% dark Whittakers); 150g chopped milk chocolate (I used 33% creamy milk Whittakers ); 100g dark chocolate; 100g heavy cream

11 steps

These muffins are on top! 🥇 Inspired by the ones found in the Olympic village, what sets these decadent muffins apart is their incredibly moist and tender crumb combined with a gooey dark chocolate center - surely worthy of a gold medal!

Updated at: Sat, 10 Aug 2024 06:44:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories645.5 kcal (32%)

Total Fat36.9 g (53%)

Carbs73.2 g (28%)

Sugars44.2 g (49%)

Protein8.9 g (18%)

Sodium403.8 mg (20%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

Step 1

Preheat oven to 220c. Line muffin tin with muffin liners and set aside.

Step 2

In a large bowl, sift and whisk together dry ingredients. Set aside.

Step 3

In a separate bowl, whisk together the cocoa powder, instant coffee and hot milk until smooth. This is to ‘bloom’ the cocoa and enhance the cocoa flavour. Then, add the rest of the wet ingredients (oil, eggs, sour cream, brown sugar, vanilla extract) to the cocoa mixture and whisk until fully combined.

Step 4

Pour the wet cocoa mixture into the dry ingredients and whisk until just combined. Do not overmix or the muffins will turn out tough!Switch to a rubber spatula and fold in about 200g of the chopped dark and milk chocolate.

Step 5

Using an ice-cream scoop, fill your prepared muffin tin to around 90% full for a nice muffin top. If you’d prefer smaller muffins, fill the tins 70% of the way. Top each muffin with the remaining chocolate chunks.

Step 6

Bake at 220c for 5 minutes and lower to 190c for another 15-20 minutes.

Step 7

Allow the muffins to cool in the tin for 5 mins before transferring to a cooling rack. Cool the muffins for at least 15 mins before filling.

For the chocolate ganache:

Step 8

In a small saucepan, heat the heavy cream until it comes to a gentle simmer.

Step 9

Pour hot cream over the chopped dark chocolate and whisk until glossy and smooth. If your ganache splits, slowly whisk in 1-2 tsp of hot water until thick and glossy again. Transfer to a piping bag fitted with a small round piling tip.

Step 10

Once the muffins have cooled for at least 15 mins, puncture each muffin with the piping tip and generously fill with ganache. Enjoy warm!

Step 11

Store these muffins in an airtight container at room temperature for up to 4 days (although they might not last that long!). Alternatively, freeze the muffins by transferring the cooled muffins to an airtight container. Cover with paper towel to absorb excess moisture from the freezer. Reheat in the microwave for 30-40 secs to enjoy :))