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double chocolate muffin with oozing ganache center

DOUBLE CHOCOLATE MUFFINS

The Olympic Village Double Chocolate Muffins - definitely understood the hype after trying these. Coffee in the batter deepens the chocolate without making them taste like coffee, and the ganache center means every muffin has that molten pocket in the middle, even after they've cooled. The hot-then-lower oven trick is what gives them that tall, cracked bakery top. If you can wait, a night in the freezer somehow makes them even better the next day.
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Ingredients
  

MUFFINS
  • 150 mL hot water
  • 1 tsp instant coffee
  • 80 g dark cacao powder
  • 2 eggs
  • 210 g brown sugar
  • 175 mL buttermilk
  • 90 g butter, melted
  • 70 mL neutral oil
  • 250 g self-rising flour
  • 1/2 tsp baking powder
  • Dark and milk chocolate chunks, to taste
GANACHE
  • 120 mL heavy cream, hot
  • 60 g dark chocolate

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Boil the water with the coffee, then pour it over the cacao powder in a large bowl and whisk until smooth.
  3. Add the sugar and all remaining wet ingredients, and mix well.
  4. Mix in the flour until just combined, then fold in the chocolate chunks.
  5. Scoop the batter into muffin tins, leaving space between each for the muffins to rise properly.
  6. Bake at 425°F (220°C) for 5 minutes, then lower the temperature to 350°F (180°C) and bake for another 18 minutes, or until a toothpick inserted in the center comes out clean.
  7. For the ganache: pour the hot cream over the chocolate, cover, and let sit for 5 minutes. Stir until smooth. Chill in the fridge for 10–15 minutes to thicken before using it to fill the muffins.

Notes

Leave space between muffins in the tin so they can rise properly.
For an even better texture, freez e the baked muffins overnight — it locks in extra moisture — then thaw or reheat whenever you want one.