Greggy’s Gold Medal Double Chocolate Muffins

My TikTok FYP is filled with content about The Double Chocolate Muffins at the Olympic Village in Paris 2024. I'm not much of a sporty Gaysian, but when I was kid, Svetlana Khorkina, Dominique Dawes, and what I like to call the Ribbon Dancer Event is what had me tuned in. I remember DIY'ng my own trim to a wooden chopstick and dance my twinkletoes all around town. I'd also pretend I was on the balance beam on those little divider bars in the parking lot or on the sidewalk at my house.

My Leo self always tries to avoid creating trendy content for the sake of the algorithm, but I love chocolate muffins and I have a similar recipe that I know will take the gold. With my French culinary background at The CIA (the culinary school, not the secret service) I have a good feeling that these ingredients have to be of quality with an actual ganache and sans shortcuts/crazy ingredients. This muffin has a tender, soft, and moist crumb, with the perfect amount of dark, bittersweet and dutch chocolate, topped with chocolate chunks, and filled with a soft and creamy ganache. Sounds daunting, but I promise you, they're easy to make!

Greggy’s Gold Medal Chocolate Muffins

Preparation Time: 45 minutes

Baking Time: 15 minutes

Total Preparation and Baking Time: 55 minutes to 1 hour

Yield: 12 large muffins

Ingredients:

Muffin Batter:

1 cup brown sugar
2 cups flour
1 cup Dutch processed cocoa powder
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup hot dark roast coffee/espresso
1/2 cup hot milk
½ cup vegetable oil
1 Tbsp. vanilla extract
bittersweet chocolate chunks for tops

The Ganache:

8 oz. heavy cream
1 cup bittersweet chocolate

Other Things You’ll Need:

Large cupcake/muffin pans (they’re slightly bigger than the standard cupcake pan, but you can use standard ones as well. The muffins will just be taller and skinnier.)
5"x5" parchment squares (between 4" to 6" squares is fine, too)
boba straw or apple corer
piping bag (with the tip cut off or fitted with a plain round piping tip.)

Directions:

Preheat the oven to 350F. Mix flour, sugar, cocoa powder, baking powder, baking soda and salt with a paddle attachment on a stand mixer or hand mixer until well dry ingredients are well combined.
Add hot milk, hot coffee, vanilla, eggs, oil and mix until well combined. Scrape in between mixing. Avoid over-mixing the batter. Set aside.
Prepare cupcake pans with parchment liners by pushing a parchment square in the cupcake pan cavity and creasing the sides organically. It’s okay if they don’t stay, the weight of the batter will hold them down later. Shape all parchment squares and set aside. Hold a pre-shaped parchment square back on a cupcake pan cavity with one hand and scoop in batter with the other hand. It should be 2 medium scoops or enough to fill almost to the top. Top with chocolate chunks. Be sure to save a few chocolate chunks for later.
Bake at 350F for about 15-17 minutes or until the center bounces to touch and a skewer comes out clean, when poked. Set aside and allow to cool.
Now that the muffins are cool, with a boba straw, or apple corer, poke the centers of the muffins ¾ of the way down, discard or eat the centers.
Place the piping bag in (tip-side down) and cuff the top around a glass tumbler to allow it to stand on its own. Fill with ganache (avoid overfilling). Pull piping bag out of the bag, twist the wide end to close, and cut the tip of the piping bag about ¼” if not using a piping tip.
Fill each cavity in the center of the muffins with ganache. Cover the ganache with chocolate chunks. Serve and enjoy!

Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

TikTok: @greggy.soriano

Instagram: @greggysoriano

Facebook: @GreggySorianoOfficial

Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX