You can make the viral chocolate muffins from the Paris Olympics in your own kitchen with this delectable, chocolate filled muffin recipe.
Why You’ll Love This Recipe
Let’s get one thing straight right off the bat. This is really a cupcake in disguise as a breakfast item.
Actually, I’m not even sure it’s in disguise, but if Olympic athletes eat it for breakfast, then I’m definitely on board.
Obviously world class athletes eat a healthy, well-balanced diet, and some really do need to consume a lot of calories to perform at optimal levels.
I, of course, do not need to consume a lot of calories, but it makes me feel kind-of healthy knowing these muffins are loved by Olympic athletes.
Having said that, these chocolate muffins are a pretty indulgent breakfast. So indulgent that you could easily serve them for dessert.
The rich chocolate batter is loaded with dark chocolate chunks, and then the cooled muffins are filled with decadent chocolate ganache to create a kind of lava-like center.
It goes without saying that these are best eaten warm, with a cold glass of milk.
The recipe I adapted was for giant muffins, and only made six. But honestly, I don’t think I could finish a giant version of this muffin, so I made regular sized muffins, and get almost 2 dozen from the batter.
If you want to bring some of the Paris Olympics into your kitchen, or just want something chocolatey and delectable for breakfast or snacking, these Copycat Paris Olympics Chocolate Muffins are a must make!
Recipe Tips
- This recipe calls for dark chocolate chunks, but if you prefer, you can substitute semi-sweet chunks, or even chocolate chips.
- Make your ganache filling while the muffins bake. It will need to cool and firm up a bit before you can pipe it into the center of the muffins.
- I like to reserve some extra chocolate chunks to sprinkle over the muffins before I bake them, but this is totally optional.
- Don’t overmix your batter. Gently fold the ingredients together rather than stirring vigorously.
Ingredients
- Flour — all-purpose
- Sugar — granulated white sugar
- Brown sugar — I prefer light brown
- Baking powder
- Salt
- Eggs
- Vegetable oil
- Buttermilk
- Vanilla — not imitation vanilla
- Dutch process cocoa powder — or regular unsweetened cocoa powder
- Instant coffee — or instant espresso powder
- Dark chocolate chunks
- Semi-sweet chocolate chips or chunks
- Heavy cream
FAQs
What if I don’t have buttermilk?You can easily make a buttermilk substitute using white vinegar. Add a tablespoon of vinegar to the bottom of your measuring cup, then add milk to equal 1 cup.
What is Dutch process cocoa powder?Dutch process cocoa powder has been treated with an alkaline solution to make it less acidic. This results in a darker color, but a more mellow flavor.
What is a good substitute for Dutch process cocoa powder?It’s generally fine to use regular, unsweetened cocoa powder in place of Dutch process, but if you’d like to create a substitute, add 1/8 teaspoon of baking soda to every 3 tablespoons of regular cocoa powder.
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Copycat Paris Olympics Chocolate Muffins
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
Equipment
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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Nutrition
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