Description

These Olympic Chocolate Muffins are rich, moist, and packed with deep chocolate flavor enhanced by a touch of instant coffee and a creamy ganache filling. Perfect for a decadent treat, these muffins combine the softness of buttermilk with the bittersweet intensity of dark chocolate chunks and ganache, making them an irresistible indulgence for chocolate lovers.

Ingredients

Scale

Muffins

125 grams (1/2 cup) granulated sugar
1 large egg
1/4 cup neutral oil (vegetable, canola, or avocado)
1 teaspoon instant coffee
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
120 grams (1 cup) all-purpose flour
35 grams (1/3 cup) baking cocoa
150 ml (5 ounces) buttermilk (warmed)
Handful of milk or dark chocolate chunks

Ganache

3 ounces dark chocolate (chopped)
1/4 cup heavy cream

Instructions

Preheat and mix wet ingredients: Preheat your oven to 350°F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla extract, and kosher salt until the mixture is smooth and well combined.
Add dry ingredients: Sift in the baking soda and mix briefly, then sift in the all-purpose flour and baking cocoa. Stir the dry ingredients into the wet mixture until combined.
Add buttermilk: Pour in the warm buttermilk and mix once more to create a smooth batter.
Prepare muffin tins: Line a muffin tin with four tulip muffin liners or six regular muffin liners. Spoon the batter evenly into the liners, filling each about three-quarters full. Top each muffin with a handful of chocolate chunks.
Bake muffins: Place the muffins in the oven, then raise the temperature to 425°F and bake for 7 minutes. After 7 minutes, reduce the oven temperature to 350°F and continue baking for another 10 to 12 minutes, or until a skewer inserted in the center comes out clean.
Make ganache: While the muffins cool, chop the dark chocolate and place it in a heatproof bowl. Warm the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for 1-2 minutes to melt the chocolate, then stir until smooth and glossy. Transfer the ganache to a piping bag or a resealable plastic bag.
Fill muffins with ganache: Once the muffins have cooled slightly, use a small paring knife to carefully cut out a small well from the center of each muffin. Pipe the prepared ganache into the hollowed centers.
Serve and enjoy: Serve the filled muffins immediately or store properly for later enjoyment. These rich and creamy chocolate muffins are perfect for special occasions or as a luxurious everyday treat.

Notes

You can substitute the neutral oil with melted butter for a richer flavor.
Instant coffee enhances the chocolate flavor but can be omitted if preferred.
Use high-quality dark chocolate for the best ganache results.
Allow muffins to cool sufficiently before filling to prevent the ganache from melting.
If you don’t have tulip liners, regular liners work fine; just adjust the muffin quantity accordingly.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate muffins, chocolate ganache, chocolate dessert, easy muffins, moist muffins, baking recipe, chocolate chunks