The unexpected champions of the Olympic Games were wonderful, super-chocolate muffins. There are tons of entries about THESE muffins online and it's hard to say whether anyone actually managed to find the original recipe.
I started off with the one provided by @Jordan_The_Stallion8 (he claims to have found the original recipe), but I made some changes. I converted US measures into grams, used dark muscovado sugar and a mix of milk and dark chocolates, then combined and mixed everything "my way".
This is my version of the Olympic Muffins (Maxi Muffin Chocolate Intense / Olympic Village Muffins). I can honestly say that they are worthy of the podium! The muffins are very delicate and even resemble cake in structure. Ultra-chocolatey, thanks to the addition of dark cocoa, milk and dark chocolate and a wonderful chocolate filling.
Highly recommend!
Olympic Village Chocolate Muffins
Equipment
- medium size pan
- big bowl
- spatula or a big spoon
- whisk
- muffin tray
- baking paper or paper muffin liners
- oven
- kitchen scale
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- pastry bag with filling nozzleoptional
Ingredients
- 180 g milk
- 60 ml freshly brewed espresso lub 60 ml wody i 2 łyżeczki kawy instant
- 50 g Dutch-processed cocoa powder
- 70 g milk chocolate
- 115 g butter
- ¼ cup vegetable oil
- 280 g flour
- 1 tablespoon baking powder
- ¼ tsp salt
- 120 g dark muscovado sugar or dark brown sugar
- 100 g regular sugar
- 2 eggs large
- 1 tsp vanilla essence
- 50 g chocolate chips (25g of each milk and dark) or roughly chopped chocolate
Ganache
- 50 g heavy cream/whipping cream 30% or 36% fat
- 50 g dark chocolate finely chopped
Instructions
Preparations
- Prepare a muffin tin and line it with paper muffin liners. You can also cut squares of baking paper and line the form with them. Thanks to this, the muffins will have a more café-like appearance and they will definitely not stick to the paper cups.
- Turn your oven to 200℃
Wet ingredients
- Boil the milk and coffee in a pot. Reduce the heat to minimum, add 70g of milk chocolate. Stir until the chocolate melts. Make sure that the mixture now is warm, but does not boil.
- Add cocoa powder and butter. Continue stirring until the butter melts, the contents of the pot become homogeneous and all cocoa lumps are gone.
- Remove the pot from the heat and set aside to cool to room temperature. Then add oil, 2 eggs, vanilla extract and mix well with a kitchen whisk.
Dry ingredients
- In a large bowl, mix well the flour, white and brown sugar, baking powder and salt.
Mixing
- Pour the wet ingredients into the dry ingredients and mix just until combined. Small traces of flour are fine. It is important not to overwork the muffin dough with mixing, otherwise it will become clumpy and dense.
- Pour the mixture into the previously prepared muffin tin. Sprinkle the top with a mixture of milk and dark chocolate drops.
- Place the tin in an oven preheated to 200℃ for about 20 minutes.
Ganache
- Heat the whipping cream in a pot and add the chopped chocolate. Remove everything from the heat and stir until the chocolate melts completely and the mixture nicely thickens.
- Transfer the cooled ganache to a pastry bag fitted with a filling tip.
- Fill the cooled muffins with chocolate ganache. If you don't have a pastry bag, simply spoon some of the chocolate ganache over the muffins.
Did you like this recipe?
Show the results of your work! Leave a comment below or tag @brodzka on the Instagram with #corobikasia #Cottage13