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Olympic Chocolate Muffins
Ingredients
  • subheading: Muffins:
  • 200 grams all-purpose flour
  • 70 grams Dutch-processed cocoa powder
  • ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon instant espresso/coffee powder (if you’d like to skip adding instant coffee, you can sub for cold coffee instead)
  • 2 teaspoons kosher salt
  • 275 grams light brown sugar
  • 1 tablespoon 1 teaspoon milk powder
  • 100 grams whole milk
  • 150 grams vegetable oil or neutral oil of your choice
  • 2 large eggs (100 grams)
  • 225 grams sour cream
  • 1 tablespoon vanilla extract
  • 115 grams semisweet or dark chocolate chunks (plus extra for the tops)
  • 115 grams milk chocolate chips or chunks (plus extra for the tops)
  • subheading: Fudge filling:
  • 130 grams water
  • 95 grams granulated sugar
  • 35 grams Dutch-processed cocoa powder
  • 20 grams corn syrup
  • ½ teaspoon kosher salt
  • 80 grams heavy cream
  • 140 grams dark chocolate chips, preferably 70% and above for a really rich filling; use semisweet if you don’t like it as rich
Note: Ingredients may have been altered from the original.
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