The Olympic Chocolate Muffin Recipe

Olympic Chocolate Muffin Recipe

Original Recipe

Batter:
2 cups flour
½ cup brown sugar
½ cup granulated sugar
½ cup pudding mix
1 teaspoon instant coffee powder
1 tbsp baking powder
½ tsp salt
¼ cup semi-sweet chocolate chunks
¾ cup of milk
¼ cup water
1 stick of butter
¼ cup neutral oil (like vegetable or canola)
2 eggs
1 tsp vanilla

Preheat the oven to 350°F.
In a saucepan on medium heat, heat up the milk, water, and instant coffee. Add cocoa powder, butter, and ½ cup of chocolate chunks. Remove from heat and set aside to cool.
In a separate bowl, combine flour, baking powder, and salt.
In another bowl, add the heated chocolate mixture, both sugars, oil, eggs, and vanilla.
Slowly fold the dry flour mixture into the second bowl. Then, stir in ½ cup of chocolate chunks.
Separately, to create the ganache filling: in a saucepan, combine the condensed milk and chocolate chunks and place on low to medium heat. Stir regularly. Once the mixture reaches a smooth consistency, remove from heat and cool before piping into the muffin.
Pour the batter into a greased muffin tray and bake for 17-24 minutes, or until a toothpick comes out clean. Let cool for at least 15 minutes before piping with ganache.
Finally, we’d recommend popping the fully-cooled muffins into the freezer overnight for the most authentic texture. Bon appétit!