Olympic Chocolate Muffins Recipe – Birchberry

Olympic Chocolate Muffins Recipe – Birchberry

birchberryco.com

View full recipe on birchberryco.com

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Cooking tools:

  • Oven
  • Muffin tin
  • Cupcake liner
  • Saucepan
  • Stove
  • Mixing bowl
  • Whisk
  • Sifter
  • Spatula
  • Kitchen scale
  • Cookie scoop
  • Toothpick
  • Cooling rack
  • Cupcake corer
  • Chef's knife
  • Piping bag
  • Measuring cup
  • Measuring spoon

Ingredients

  • 50 g (½ cup) Dutch-process or unsweetened cocoa powder
  • 2 tsp instant espresso or coffee
  • 43 g (¼ cup) semisweet chocolate chunks or chips
  • 120 ml (½ cup) buttermilk
  • 60 ml (¼ cup) water
  • 175 g (⅞ cup) granulated sugar
  • 50 g (¼ cup) dark or light brown sugar, packed
  • 120 ml (½ cup) vegetable or canola oil
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 120 ml (½ cup) sour cream, room temperature
  • 1 Tbsp vanilla extract
  • 240 g (2 cups) all-purpose flour
  • 40 g (⅓ cup) cake flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • Add-ins: 186 g (1⅓ cups) semisweet or milk chocolate chunks
  • Topping: 75 g (about ½ cup) semisweet or bittersweet chocolate chunks
  • 115 ml (about ½ cup) heavy cream
  • 113 g (about ⅔ cup) semisweet or bittersweet chocolate chips
  • ⅛ tsp vanilla extract
  • ⅛ tsp salt

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