Olympic Chocolate Muffins Recipe
fromacozykitchen.comwww.acozykitchen.com/olympic-chocolate-muffins-recipe
Norweign swimmer, Henrik Christensen, has made everyone crave these triple chocolate muffins from the Olympic village dining hall. I now think of them as the official Olympic Chocolate Muffins. They're tall bakery-style chocolate muffins that have a bit of ganache in the center, a large crumb and square chocolate chunks. Delicious!
Ingredients
Instructions
To Make the Chocolate Muffins:
Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt. We want a smooth mixture. Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.
Add four tulip muffin liners to a muffin tin. If you're using regular muffin liners, add six! Fill up the muffin liners. Top with a handful of chocolate chunks.
Place in the oven and raise the oven temperature to 425F and bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.
To Make the Ganache:
While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm up the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and then mix it up until smooth. Transfer to a piping bag or ziplock bag.
When the muffins have cooled a bit, use a paring knife to remove the center. Pipe the ganache in the center each of the muffins. Serve them up and enjoy.
Nutrition
- Calories
- 512 kcal
- Carbohydrate Content
- 66 g
- Protein Content
- 9 g
- Fat Content
- 26 g
- Saturated Fat Content
- 9 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 62 mg
- Sodium Content
- 347 mg
- Fiber Content
- 5 g
- Sugar Content
- 36 g
- Unsaturated Fat Content
- 16 g
- Serving Size
- 1 serving
