Chocolate Chip “Olympic” Muffins

Directions

Preheat the oven to 375°F and line a jumbo muffin tin with muffin/cupcake liners.

In a medium bowl, add flour, cocoa powder, baking powder, baking soda and salt. Mix with a whisk to combine and set aside. In a large bowl, whisk eggs together with sugar and vanilla and set aside. In a medium heat-proof bowl, melt butter with chopped 100% baking bar and mix in oil.

Whisk chocolate butter mixture into the egg mixture until combined. Add dry ingredients alternately with the buttermilk, then fold in chocolate chips. Refrigerate overnight.

Scoop batter into the prepared muffin tins until the cavities are about 3/4 full and top with Super Cookie Chips. Bake for 20-25 minutes or until a knife inserted into the center of the muffin comes out clean. While muffins are still hot, use the back of a spoon to create an indent in the center for the ganache topping. Allow muffins to cool to room temperature.

While muffins are cooling, prepare the ganache. Place the chocolate in a heat proof bowl. In a small saucepan, add the heavy cream. Heat over medium heat while stirring, until the cream is steaming hot, just about to boil. Pour the hot cream over the chocolate and let sit for at least 2 minutes. Whisk, letting the heat of the cream melt the chocolate until the ganache is smooth.

Place ganache in a piping bag and make a snip at the tip. Pipe a generous amount of the ganache in the center of the cooled muffins. Allow ganache to set before eating, and enjoy!