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Chocolate muffins, known as Olympic village muffins, are stacked next to each other.
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5 from 2 votes

Olympic Village Chocolate Muffins 

A copycat version of the viral Olympic chocolate muffins is made with pantry staples and can be enjoyed as breakfast on the go or dessert. Fluffy, moist, and so good!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Rena

Ingredients

Chocolate Muffins

  • 2/3 cup brown sugar or coconut sugar
  • 2 large eggs
  • ½ cup avocado oil or coconut oil (or one stick of butter melted)
  • 2 teaspoons instant coffee mixed with 2 tablespoons of hot water
  • 2 teaspoons vanilla extract
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk of choice
  • 1 3/4 cups all-purpose flour or flour of choice (or 2 cups)
  • 1/2 cup cocoa Powder
  • ½ cup dark chocolate chips or chunks

Chocolate Ganache:

  • 1 cup chocolate chips milk, or dark chocolate
  • ¼ cup coconut cream from a can of full-fat coconut milk, do not use the liquid

Instructions

  • Preheat the oven to 375 F and prepare a muffin pan with 12 cupcake liners. Or you can make six jumbo.
  • In a large bowl, add the 2 large eggs, ½ cup avocado oil, 2/3 cup brown sugar, 2 teaspoons instant coffee(mixed with hot water), and 2 teaspoons vanilla extract. Pour in the 1 cup milk of choice and mix again. Set aside.  Whisk well to combine.
    Milk is poured into the egg and sugar batter.
  • In a separate bowl, add the 1 3/4 cups all-purpose flour, 1/2 cup cocoa Powder, 1 teaspoon Baking Powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix to combine.
    flour and cocoa powder are mixed in a bowl.
  • Next, pour the liquid over the flour mixture. Or the flour over the liquid egg mixture. Using a spatula, mix well until a consistent batter is formed.
    egg liquid mixture is poured over the flour.
  • Fold in the ½ cup dark chocolate chips/chunks. Pour the batter equally into a 12-lined muffin pan.
    chocolate chunks are added over the chocolate batter.
  • Bake at 375 F for 22-25 minutes or until toothpick comes out clean. Allow it to cool. While the cupcakes are baking, make the ganache.
    A batter is added to the cupcake liner to be baked.
  • In a microwave-safe bowl, melt the 1 cup chocolate chips in 20-second increments or melt them over a pot of boiling water by constantly mixing until the chocolate is melted through.
    melted chocolate in a bowl.
  • Add the ¼ cup coconut cream and mix to incorporate. If you need to melt this some more you can pop it in the microwave for another 10-15 seconds.
    coconut cream added over melted chocolate.
  • Let it sit for a few minutes to cool and settle. Place the ganache in a Ziplock bag and cut the tip.
    piping the chocolate muffins in the middle.
  • Remove or pipe out a small section in the middle of each muffin, and add some of the ganache into each hole. Serve and enjoy.
    chocolate ganache being added to the middle of the muffins.

Video

Notes

  • use any milk of your choice
  • chocolate chips: can be dairy-free, milk, or dark chocolate 
  • any sugar will work
  • Any oil works, too, or you can also use melted butter.
  • In place of coconut cream, you can use heavy whipping cream.
  • allow the muffins to cool before adding in the ganache.

Nutrition

Calories: 368kcal | Carbohydrates: 42g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 163mg | Potassium: 289mg | Fiber: 3g | Sugar: 21g | Vitamin A: 92IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 3mg