How to make your Own Olympic Muffins | FOOD | Great Home Ideas
OLYMPIC CHOCOLATE MUFFINS
Cook Time: 30 minutes
Prep Time: 20 minutes
Makes: 9
1 ½ cups (260g) firmly packed brown sugar
3 eggs
185g unsalted butter, melted
¾ cup buttermilk
1 ½ cups (225g) plain flour
½ cup (60g) Dutch cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
1 pinch of salt
1 tblsp coffee powder
2 x 100g blocks Lindt extra creamy milk chocolate
GANACHE
300g dark cooking chocolate, chopped
½ cup pure cream
STEP 1 Preheat oven to 160C (fan-forced). Line a 12-hole muffin pan (1/3 cup capacity) with nine paper wraps.
STEP 2 Using a stand mixer, beat sugar, eggs, butter and buttermilk on low for 1 minute. Increase speed to medium. Beat for a further 2 minutes.
STEP 3 Sift over flour, cocoa, baking powder, soda and coffee powder. Beat for a further 2 minutes, or until smooth and creamy.
STEP 3 Divide batter evenly among paper cases. (1/2 cup in each) Cut one block chocolate into 1cm pieces. Scatter over cakes.
STEP 4 Bake for 25 to 30 minutes, or until just firm to the touch. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
STEP 5 Meanwhile, to make ganache, melt chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool slightly. Refrigerate for about 1 hour, stirring regularly, or until just firm and a piping consistency.
STEP 6 Spoon ganache into a large piping bag fitted with a 1.5cm plain nozzle. Press nozzle 1cm into top of cakes and fill with frosting. Decorate with remaining chocolate broken into shards.
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