If you’ve been following the 2024 Paris Olympics on Tiktok, you must have heard about the ‘Muffin Man’ and the viral chocolate muffin. Thanks to one very enthusiastic Norwegian swimmer Henrik Christiansen, these muffins became the talk of the town (or should I say, the Olympic village?). With rave reviews and millions of views, it’s no wonder everyone’s been obsessed with recreating this decadent treat.
Here’s my take on the viral muffin. I did some research and the original muffin seems to be produced by Coup de Pates. I based mine off a red velvet sponge (omitting the colouring) for a moist texture and added loads of chocolate chips and a decadent ganache. It’s super easy to recreate and I tried to make it as close looking to the original as possible.
PS: Make sure to use Dutch processed cocoa to get the deep dark chocolate colour!
Olympic Chocolate Muffin
Ingredients
Muffin Batter
- 300 g All-purpose flour
- 50 g Dutch-processed cocoa powder
- 120 g Unsalted butter softened
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 Eggs at room temperature
- 300 ml Buttermilk
- 300 g Brown sugar
- Chocolate chunks amount as desired (I used a mix of milk and dark chocolate)
Ganache
- 200 g Dark Chocolate
- 100 ml Heavy cream
Instructions
- Preheat your oven to 200°C (392°F). Line a muffin tin with paper cases.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer. Beat on medium speed for about 3-5 minutes, or until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Pour in the vanilla extract and mix until combined.
- Gradually add the buttermilk, mixing on low speed until well incorporated. The mixture might look slightly curdled, but don’t worry – this is normal.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking soda. Whisk to ensure even distribution of ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in half of the chocolate chunks.
- Divide the batter evenly among the prepared muffin cases, filling each about 2/3 full.
- Sprinkle the remaining chocolate chunks on top of each muffin.
- Bake in the preheated oven at 200°C (392°F) for 10 minutes.
- After 10 minutes, reduce the oven temperature to 180°C (356°F) and continue baking for another 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- To make the chocolate ganache, heat the heavy cream (i used the microwave) and pour into the dark chocolate. Mix until smooth. Add more cream if you want a more liquid mixture.
- Using a piping bag and filler nozzle (or use a knife and carve into the muffin) pipe the ganache into the middle of the muffin.
Did you make this recipe?
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