Olympic Chocolate Muffins! (since The Recipe Is Paywalled On WaPo)

Olympic Chocolate Muffins! (since the recipe is paywalled on WaPo)

Cool the muffins and ganache completely before assembly, about 30-40 minutes

Makes 12 muffins

Muffin Ingredients:

¾ cup (180 ml) whole or reduced fat milk

¼ cup (60 ml) water

2 teaspoons instant coffee powder

½ cup (50 grams) unsweetened cocoa powder

4 tablespoons (56 grams) unsalted butter, cut into pieces

½ cup + 1/3 cup (145 total grams) bittersweet or semisweet chocolate chunks

2 cups (250 grams) AP flour

1 tablespoon baking powser

¼ teaspoon fine salt

½ cup (110 grams) packed dark brown sugar

½ cup (100 grams) granulated sugar

¼ cup (60 ml) neutral oil

2 large eggs, room temp

1 teaspoon vanilla extract

1/3 cup (60 grams) chopped milk chocolate, plus more for topping

Ganache Ingredients:

2/3 cup (115 grams) bittersweet or semisweet chocolate chunks

½ cup (120 ml) heavy cream

1/8 teaspoon fine salt

Directions

Position rack in the middle of the oven, preheat 400 degrees Fahrenheit. Line a regular sized muffin pan with liners.

In a small saucepan over medium heat, combine milk, water, and instant coffee. Bring to a simmer, whisking occasionally.

Add cocoa powder and whisk.

Decrease heat to low, add ½ cup (85 grams) of the chocolate chunks and butter, whisk until melted and smooth.

Transfer to a large bowl and cool slightly

In a medium bowl, whisk flour, baking powder, and salt.

To chocolate mixture, whisk in brown sugar, granulated sugar, oil, eggs, and vanilla.

Add about 1/3 of the flour mixture, whisk until incorporated

Add remaining flour, folding with a spatula until no streaks remain.

Fold in remaining 1/3 cup (60 grams) chocolate chunks and chopped milk chocolate, until just combined. Do not overmix.

Using a ¼ cup scoop or measuring cup, divide batter among 12 muffin cups, filling to the top of the pan.

Sprinkle additional chocolate chunks on top.

Transfer pan to oven, and immediately reduce oven temperature to 375 degrees Fahrenheit.

Bake for 22-24 minutes, or until a toothpick comes out clean. Start on ganache now

Let muffins cool in pan for 10 minutes, then use a knife or piping tip to cut an approximately ¾ inch wide hole in the center of each muffin. (use the centers as ice cream topping or eat now!)

Let muffins cool completely.

GANACHE: in a small saucepan over medium-low heat, combine chocolate chunks, heavy cream, and salt. Cook, stirring frequently, until melted and smooth. Remove from heat and let cool completely.

Once muffins and ganache are completely cool, spoon or pipe ganache into the center of the muffin, until slightly overflowed. Serve immediately.