Henrik Christiansen Olympic Chocolate Muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees fahrenheit. Line muffin pans with paper liners or spray with nonstick spray

Step 2

Add milk, water, and instant coffee to a saucepan, let simmer. (¾ cup milk, ¼ cup water, 2 tsp instant coffee)

Step 3

Add cocoa powder then whisk to combine and let cool (½ cup cocoa powder)

Step 4

In a medium bowl, combine flour, baking powder, and salt together (2 ¼ cup flour, 1 tbs baking powder, ½ tsp salt)

Step 5

In a separate mixing bowl add oil and brown sugar then beat on medium speed until blended (½ cup vegetable oil, 1 cup brown sugar)

Step 6

Add in the cocoa mixture and combine While mixing on low add sour cream, lightly beaten eggs, and vanilla extract then mix on medium speed until combined (½ cup sour cream, 2 large eggs, 1 tsp vanilla extract)

Step 7

Add ⅓ of the dry ingredients into the wet ingredients and mix

Step 8

Add the rest of the dry ingredients and fold into the mixture, make sure not to overmix

Step 9

Stir in 1 cup of the chocolate chunks/chips Fill each cup of the muffin tin to the top and sprinkle the last ½ cup of chocolate chunks/chips on top

Step 10

Bake for 5 mins at 425 degrees fahrenheit then lower the oven temperature to 350 degrees and bake for 20-25 mins (Jumbo size) or 18-22 mins (Standard size) Let cool

Step 11

Add chocolate chips to a heatproof bowl

Step 12

Add the heavy cream into a saucepan and bring to a simmer

Step 13

Add the heated cream to the bowl of chocolate chips

Step 14

Let sit for 3-5 mins then whisk to combine Let cool and add filling to a piping bag

Step 15

Once the muffins are cool, poke the top with a knife Pipe filling into the hole