Olympic Chocolate Muffins

We remember the Norwegian swimmer obsessing over the Olympic village chocolate muffins right? Yeahhhhh sooooo it was all over my fyp, Henrik Christiansen's muffin videos specifically and I figured, hmm might as well I try attempting my own olympic chocolate muffins

For funsies.

This recipe makes 12 muffins. Or less, if you overfill your muffin cups, like me. I got 11 and a half muffins despite overfilling 11 of them. 

But I would strongly recommend overfilling it to make it look more like the olympic village ones. Notice how I also folded my baking paper to shape like the olympic baking paper as well? Yep!

Here is what you'll need:

Chocolate Muffins:

220g all purpose flour

60g cocoa powder

100g sugar

2 tsp baking powder

1 tsp baking soda 

250ml fresh milk 

150g sour cream/greek yoghurt (you can omit this if you don't any)

115g salted butter (melted)

1 egg

And a lot of chocolate chips. Or chocolate chunks, preferably semi sweet or dark chocolate chunks. 

-Measure out your ingredients and combine your all purpose flour, cocoa powder, sugar, baking powder and baking soda together in one bowl.

-In another bowl, combine fresh milk, sour cream, butter and egg together. Mix well.

-Shift your dry ingredients into your milk mixture and slowly fold together until fully combined. 

-Add in your chocolate chips/chocolate chunks as your heart desires. Add as much as you want. 

-Pour in muffin cups evenly and add extra chocolate chips/chocolate chunks on top.

Bake for 15 minutes @ 190°C

Chocolate Custard Cream:

2 eggs

80g sugar

240ml fresh milk

25g cornstarch 

2 tbsp cocoa powder

80ml whip cream

-Heat up your milk over a low heat and mix your cocoa powder in. Let cool until just warm.

-Separate your eggs. Place the egg yolks into a bowl and add your sugar in, mix thoroughly and then add your cornstarch in, mix again.

-Slowly pour your warm milk into the egg yolks while mixing to keep the egg yolks from scrambling. 

-Put back on a low heat and slowly mix(to avoid burning) to let it thicken up. Once smooth, thickened and creamy, lift from heat and transfer into another bowl. Place a cling wrap over the top of the custard (your cling wrap must be touching the custard's surface, to avoid the surface from developing a sheen of thickened custard) and put inside of your fridge for about 2 hours. 

-Whip your whipping cream until just soft peaks and then add your custard into it. Give it a thorough mix and then put into piping bag. 

Assemble:

-Poke a hole in the middle of your muffins with a chopsticks and slowly fill them up with your custard cream. 

And there you have it!!!!!!

To die for olympic custard muffins that yeah, I'd literally die for :')