An indulgent treat for champions! Henrik Christensen, a Norwegian Olympic swimmer has made everyone crave these triple chocolate muffins. These muffins are every chocolate lover’s dream baked and topped with delicious chocolate chunks & filled with rich dark chocolate ganache. Let’s dive into this dreamy recipe!
Olympic Chocolate Muffin Recipe
Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (45g) unsweetened, high-quality cocoa powder
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon instant espresso powder (optional, enhances the chocolate flavor)
- 1 cup (240ml) buttermilk (or substitute with regular milk plus 1 tablespoon of vinegar or lemon juice)
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (130g) dark or semi-sweet chocolate chips or chunks
Instructions:
Preheat the oven to 350°F (175°C), line your muffin tin with tulip paper liners.
Mix Flour & Cocoa Powder: In a large bowl, sift the flour, and cocoa powder. Set aside.
Prepare remaining ingredients: In another mixing bowl, whisk together the sugar, egg, oil, instant coffee, vanilla, baking soda, and salt.
- Combine Mixtures: Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk & fold the ingredients together.
Fold in the chocolate chips: Gently stir in Callebaut Milk Chocolate Chunks.
Scoop the batter into the prepared muffin pan, filling each tulip cup to the top & sprinkle with a few more chocolate chunks.
Bake: Place the muffin tin in the preheated oven, raise the temperature to 425F & bake for 6 minutes, turn down the temperature to 350 and bake for 10-12 minutes (or until a toothpick inserted into the center of a muffin comes out clean)
Cool: Let the muffins cool for about 5 minutes before filling.
- Fill Muffins: Pierce each muffin through the center using a cupcake corer or a dowl-sized object, creating space for your dark chocolate ganache.
Dark Chocolate Ganache Recipe:
Ingredients:
- 2 oz coverture dark chocolate, chopped
- 1/2 cup heavy cream
Instructions:
- Place the chopped dark chocolate in a microwave-safe bowl.
- Pour the heavy cream over the chocolate.
- Microwave the mixture on high for 30 seconds.
- Let it sit for 1-2 minutes to soften the chocolate.
- Stir gently until smooth and combined.
- If needed, microwave in 10-second increments, stirring in between, until fully melted.