• Place your Muffin Tray on the top of your medium perforated baking sheet. 

DOUBLE CHOCOLATE MUFFINS PREPARATION

• In a mixing bowl, whisk together the dry ingredients (All-purpose flour, baking powder, Cocoa powder, sugar, and sea salt). Make a well, add the eggs, sour cream, vegetable oil and vanilla bean paste. Mix until combined, then fold the chocolate chips.
  6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 4.23 oz granulated sugar, 2.29 oz unsweetened cocoa powder, 1/8 tsp sea salt, 3 Large eggs, 9.35 oz sour cream, 5.82 oz vegetable oil, 1 tsp vanilla bean paste, 6 oz dark chocolate chips
  
• Scoop the batter into each well of your Muffin Tray (3/4 full), add the chocolate chunks on top. Refrigerate for 30 minutes. NOTE: This is the secret to have nice tops and for the chocolate not to fall down.

  Preheat oven to 350℉/180℃.
  2 oz dark chocolate chunks
  

BAKE!

• Take the muffins out of the refrigerator.

  Bake for 12 minutes at 350℉/180℃. (Every oven heats differently, monitor your Muffins from 10 minutes) It is ready when the toothpick inserted comes out almost clean or with little to no crumbs.
  

CHOCOLATE GANACHE PREPARATION

• Pour the heavy cream into a microwave safe bowl and bring it just to a boil in microwave, for about 45 seconds. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Transfer to a pipping bag and snip off the tip. Set aside.
  2.82 oz heavy cream, 4 oz dark chocolate chips
• Once your Olympic Chocolate Muffins are out of the oven, let them cool down for about 10 minutes before demolding them onto your cooling rack. Then use the back of a rounded spatula to poke a hole 1/2 deep and fill it with the chocolate ganache. Enjoy! Big Congratulations to all our Olympians, their Coaches, Family, support system and the city of Paris for hosting it!
  
• NOTE: These muffins are best enjoyed the day of. However, you can store them at room temperature up to 3 days.