Olympic Village’s Chocolate Chip Muffin Dupe Recipe Is ‘Better Than The Real Thing’

As the social media world has consumed the famous chocolate muffins at the Paris Olympics, many have tried to recreate the cake-like treat themselves.

Fox News Digital spoke with a New York chef who did just that in a widely shared how-to video inspired by the version of the Olympic Village that Norwegian swimmer Henrik Christiansen, better known now as “The Muffin Man,” promoted originally on TikTok.

Danielle Sepsy is the founder of Hungry Knome, a wholesale bakery and catering company based in New York City.

“Although I’ve never had the exact Olympic muffin, just from watching the videos, I could tell it was a really rich, decadent chocolate cake-style muffin with a chocolate ganache center,” she told Fox News Digital. telephone interview. “He also had chocolate chips on the muffin and on top.”

She decided to repeat it.

“Some would say mine looks better than the real thing,” Sepsy said.

She shared her “cheat” recipe with Fox News Digital and offered a specific tip to help those inspired to make it at home.

“I like to let the dough sit in the fridge for a few hours and even overnight,” she said.

“It really helps the flavors develop more and it also helps the wet ingredients and the dry ingredients get to know each other and create the best texture. So patience is the key.”

For anyone interested, here’s her Olympics-inspired recipe.

Chocolate Chip Muffins Inspired by the Olympic Village by Danielle Sepsy of New York City

Makes about 9 jumbo muffins (be sure to get a jumbo pan for best results).

The ingredients

• 1 stick (8 tablespoons) unsalted butter, softened
• ½ cup canola or vegetable oil
• 1 cup of sugar
• 1 teaspoon of pure vanilla extract
• 3 large eggs
• 1 package (3.9-ounce box) instant chocolate pudding mix (Jello brand preferred)

• 1½ cups cake flour (not self-rising)
• ½ cup dark cocoa powder (such as processed in the Netherlands)
• 1 teaspoon of baking soda
• 1½ teaspoons baking powder
• ¾ teaspoon fine salt
• 1 cup sour cream
• ⅓ cup buttermilk
• 1½ cups semisweet chocolate chips

Ganache

• 1 (14 ounce) can sweetened condensed milk
• 1 ¼ cups dark chocolate chips
• ¼ teaspoon pure vanilla extract

direction

1. Preheat your oven to 400°F.

2. Line 6-ounce jumbo muffin cups with muffin paper liners.

3. In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and canola oil until light and creamy. Add the vanilla extract and beat until combined.

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4. Add the eggs one at a time and beat until combined.

5. Beat in the dry chocolate pudding mix until blended.

6. In a separate bowl, mix the flour, baking soda, baking powder, salt and cocoa powder to make sure there are no lumps.

7. On low speed, add the dry ingredients to the butter mixture in two parts, alternating with the sour sauce. Beat until combined and no streaks of flour are visible. Next, beat in the buttermilk until combined. Fold in 1½ cups chocolate chips.

8. Pour batter into lined muffin cups. You want them full and a nice dome shape. I like to add a few more chocolate chips on top before baking.

9. Place the muffins in the oven at 400°F for 5 minutes, then leave the muffins in the oven and reduce the temperature to 325°F for approximately 20 minutes or until a toothpick comes out clean in the center.

10. Enjoy as is or add ganache. See below.

11. Add sweet chocolate and condensed milk to a small saucepan. Place over medium heat, stirring constantly until the chips are melted. Pour in the vanilla extract and then pour the ganache into a piping bag.

12. Using a paring knife, cut out about a 1-inch round section of the center of each muffin. Place some of the ganache in the hole and enjoy.

This original recipe is owned by Danielle Sepsy and shared with Fox News Digital.