future wife: nak yang olympic muffin tu me: okay jomz!🏅🇫🇷🍫 #fypシ #chocolatemuffin #olympicmuffin #doublechocolate #muffin #tiktoksg #MYFoodie #foryoupage go through the resepi with me~ (Olympic Chocolate Muffin w/ Chocolate Ganache🏅🇫🇷) 📌note: I made double batch of these super moist and rich chocolate muffins.. muffin base recipe credit to recipetineats! her recipe definitely wins the gold medal for most moist muffin 🤩🏅 stays fresh for 3 days at room temp! 📝ingredients [Muffin] 260g plain flour (sifted) 1 1/4 tsp baking soda 1/2 tsp salt 60g dutch process cocoa powder , sifted 1 tbsp instant coffee powder granules 185ml milk (heated) 125ml vegetable oil 200g brown sugar 1 tsp vanilla extract 200g sour cream 1 large egg 300g semi sweet chocolate chips Dark chocolate chunks for toppings [Chocolate ganache] 1/2 cup heavy cream 1 cup dark choc chunks 1/4 cup milk choc compound Process 🔪🥘 1) Preheat oven at 210c and place rack in the top 1/3 of the oven. 2) In a bowl, add in sifted flour, baking soda and salt and whisk well. 3) In a separate bowl, we'll bloom the cocoa by adding coffee and heated milk into sifted cocoa powder. Whisk unti well combined. 4) In the same cocoa mixture, add in sugar, oil, egg, sour cream and vanilla and whisk until smooth. 5) Pour wet mixture into the dry mixture and whisk slowly till it's smooth, do not overmix!! (the lesser you mix, the less dense the muffin will be!) 5) Add in chocolate chips and fill each muffin tin with the batter till 3/4 of the muffin liners. 6) Top if off with dark choc chunks and bake it for 5 minutes, then lower the temp to 190c for 20 minutes. Let it cool for 15 mins. 7) For the ganache filling: In a saucepan, add in both chocolate and heavy cream. Mix till smooth (1-2 mins), then let it cool before piping into the muffins. Serve while warm 🤩 - @kwhid