Olympics Chocolate Muffins Recipe – Bakery-Style Chocolate Delight
Bakery-style Olympics chocolate muffins filled with ganache, inspired by the Olympic Village dining hall. Tall domes, melty chocolate, and a rich, indulgent core.
Ingredients
- 125 g granulated sugar
- 1 large egg
- 1/4 cup neutral oil
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 tsp baking soda
- 120 g all-purpose flour
- 35 g cocoa powder
- 150 ml buttermilk warmed
- Handful of milk or dark chocolate chunks
- Ganache: 1 oz dark chocolate + 1/4 cup heavy cream
Instructions
- 1. Preheat oven to 350°F. Mix sugar, egg, oil, coffee, vanilla, and salt.
- 2. Sift in flour, cocoa, and baking soda. Add buttermilk, mix gently.
- 3. Line muffin pan with 4 tulip liners (or 6 regular). Fill with batter and top with chocolate chunks.
- 4. Bake at 425°F for 7 minutes, then reduce to 350°F for 10–12 minutes.
- 5. Cool slightly, then carve out centers with a paring knife.
- 6. Heat cream, pour over chocolate, stir into ganache.
- 7. Pipe ganache into muffin centers. Serve warm.
Notes
Bake at two temperatures for tall, domed tops.
Store at room temp 3 days, fridge 5 days, or freeze (without ganache) up to 2 months.