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Olympic Village chocolate muffin with a molten chocolate center and dark chocolate crumb

Olympic Village Chocolate Muffins with Molten Center

Olympic Village Chocolate Muffins are rich chocolate muffins with a tender crumb and a molten fudge center. They are a decadent homemade dessert or breakfast treat for chocolate lovers who want a bakery-style bake.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1/4 cup black cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet ingredients
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
Batter additions
  • 1 cup dark chocolate chunks
  • 1 teaspoon espresso powder
  • 1/4 cup malted milk powder
Fudge center
  • For the fudge center: 1/2 cup dark chocolate (60-70% cocoa), 1/4 cup heavy cream, and 2 tablespoons unsalted butter

Method
 

Preparation
  1. Heat the oven to 425°F / 220°C and prepare a 12-cup muffin tin by greasing it or adding muffin liners.
  2. Combine the all-purpose flour, Dutch-process cocoa powder, black cocoa powder, sugar, baking powder, baking soda, and salt by sifting them into a large mixing bowl.
  3. In a separate bowl, whisk together the eggs, buttermilk, and melted unsalted butter until evenly blended.
  4. Add the wet mixture to the dry ingredients and stir gently just until the batter comes together, avoiding excess mixing.
  5. Mix in the dark chocolate chunks, espresso powder, and malted milk powder until distributed throughout the batter.
  6. Divide the chocolate batter among the muffin cups, filling each one about two-thirds full.
Filling
  1. Combine the dark chocolate, heavy cream, and unsalted butter and melt them together until smooth. Allow the fudge mixture to cool slightly.
  2. Make a small opening in the center of each filled muffin cup and place about 1 teaspoon of the fudge mixture into each portion.
Baking
  1. Bake the muffins at 425°F / 220°C for 5 minutes, then lower the oven temperature to 375°F / 190°C and continue baking for 18-22 minutes until the muffin portion is set and a toothpick inserted into the muffin comes out with slightly moist crumbs.
  2. Leave the muffins in the tin for a few minutes after baking, then move them to a wire rack to cool.
  3. Serve the muffins warm or at room temperature.

Notes

Cool the fudge center slightly before placing it into the batter so it remains centered while the muffins bake.