Olympic Village Chocolate Muffins
Dark chocolate muffins infused a rich, fudgy interior, made famous by a Norwegian swimmer at the Olympic village in France.
Equipment
- 2 Mixing bowls
- 1 piping bag optional
- 1 muffin tin
- 9 large muffin liners or parchment paper
Ingredients
Muffins
- 200 grams all-purpose flour
- 70 grams Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon instant coffee powder Kassie’s recipe calls for espresso powder, or you could use cold coffee
- 2 teaspoons kosher salt
- 275 grams light brown sugar 1 1/8 cup
- 1 tablespoon milk powder + 1 teaspoon
- 100 grams whole milk
- 150 grams vegetable oil
- 2 eggs, large
- 225 grams sour cream ~1 US cup
- 1 tablespoon vanilla extract
- 115 grams semisweet or dark chocolate chunks 1/4 lb, plus extra for the tops
- 115 grams milk chocolate chips or chunks 1/4 lb, plus extra for the tops
Filling
- 30 grams water
- 95 grams granulated sugar
- 35 grams Dutch-process cocoa powder
- 20 grams corn syrup
- 1/2 teaspoon kosher salt
- 80 grams heavy cream
- 140 grams dark chocolate chips
Instructions
Preparation
- Muffin batter:
- In a large bowl add the dry ingredients and whisk to combine.
- In a separate bowl, add wet ingredients; whisk to combine.
- Make a pocket in the center of the dry ingredients, then add the wet. Whisk together gently just until the dry ingredients are incorporated. Do not overmix.
- Using a rubber spatula, gently fold in the chocolate chunks.
- Now set the batter aside for 30 - 60 min to rest.
- Preheat oven to 420 F.
Fudge Filling
- In a saucepan, combine water, granulated sugar, cocoa powder, salt, and corn syrup.
- Bring the mixture to a boil over medium heat, stirring as you go to avoid burning the cocoa powder.
- Once the mixture reaches the boil, drop heat to medium-low.
- Continue stirring until the mixture is reduced to about 1/3 its original volume. (5 mins or so.)
- Add the heavy cream and allow to boil for two additional minutes.
- Pour this mixture over the dark chocolate chips.
- Once the mixture has softened the chips, whisk to combine.
- Set aside to cool until it’s time to fill the muffins.
Baking the Muffins
- Once the batter is done resting, place the muffin liners in every other depression of the muffin pan. (I cooked them in every cup which increased my baking time.)
- Using an ice cream scooper, scoop the batter into the liners. (Each cup should be filled to around 3/4 full — 140 grams of batter.)
- Bake for six minutes at 420 F. Without opening the oven, drop the temp to 350 F and bake for an additional 15 to 18 minutes. (As I baked them having filled every cup, my baking time was longer: 25 -30 minutes.)
- Muffins are done when a toothpick inserted into the center comes out with a few crumbs stuck to it (internal temp should be 200-205 F.)
- Remove from baking pan and allow to cool completely before filling.
Filling the Muffins
- Fill a piping bag with the cooled fudge filling, then cut the tip. Now insert into the center of each muffin one-by-one and fill.
Notes
Note: because these muffins are so large, I ended up making custom parchment paper liners as I didn’t have time to find the right size.
Nutrition
Calories: 749kcalCarbohydrates: 92gProtein: 9gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 64mgSodium: 811mgPotassium: 537mgFiber: 7gSugar: 62gVitamin A: 373IUVitamin C: 0.4mgCalcium: 173mgIron: 4mg
Tried this recipe?Let us know how it was!