Copycat Paris Olympics Chocolate Muffins

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Copycat Paris Olympics Chocolate Muffins

You can make the viral chocolate muffins from the Paris Olympics in your own kitchen with this delectable, chocolate filled muffin recipe.

Prep Time20

Cook Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 373kcal

Author: Danelle

Equipment

Ingredients

For the muffins

2 1/4 cups flour
3/4 cup granulated sugar
3/4 cup brown sugar packed
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1/2 cup Dutch process cocoa powder
2 teaspoons espresso powder
1/2 cup boiling water
1 cup dark chocolate chunks

For the ganache filling

2/3 cup heavy cream
1 cup semi-sweet chocolate chips or chunks

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Line 2 muffin tins with parchment liners.
In a large bowl, whisk together the 2 1/4 cups flour, 3/4 cup granulated sugar, 3/4 cup brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
In a medium bowl, whisk together the 2 eggs, 2/3 cup vegetable oil, 1 cup buttermilk and 1 teaspoon vanilla.
Gently fold the buttermilk mixture into the dry ingredients until just combined.
In a small bowl, whisk together the 1/2 cup Dutch process cocoa powder, 2 teaspoons espresso powder and 1/2 cup boiling water until smooth and shiny. Add to the batter and fold in until no streak remain.
Fold in the 1 cup dark chocolate chunks. The batter will be slightly runny, like a cake batter. Fill muffins cups 2/3 - 3/4 full. Sprinkle additional chocolate chunks over the muffins, if desired.
Bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove the muffins to wire racks to cool.
While muffins are baking, make the ganache filling. Heat the 2/3 cup heavy cream in a saucepan or a microwave safe bowl until bubbles just start to form around the edges. Add the 1 cup semi-sweet chocolate chips or chunks and let stand for 2 minutes.
Whisk the chocolate and cream together until thickened, smooth and shiny. Let the ganache sit at room temperature until firm enough to pipe--the consistency of buttercream frosting.
When the muffins are mostly cool, puncture a hole in the center using a round piping tip. Transfer the ganache to a piping back with a round tip. Pipe the ganache into the hole, allowing a bit of ganache to cover the tops of the muffins.

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