New York Chef ‘Duplicates’ Olympic Village Chocolate Muffin
As social media devoured the famous Paris Olympics chocolate muffin, many 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 instructional video inspired by the version of the Olympic Village that Norwegian swimmer Henrik Christiansen, now better known as “Muffin Man,” first introduced on TikTok.
Danielle Sepsy is the founder of Hungry Knome, a wholesale bakery and catering company based in New York City.
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“Although I’ve never tasted the Olympic muffin myself, just from watching the videos, I could see that it was a very rich, decadent chocolate muffin with a chocolate ganache center,” she told Fox News Digital in a phone interview. “There were also chunks of chocolate in the muffin and on top.”
She decided to reproduce it.
Chef Danielle Sepsy, featured in the insert, is now making her own version of the Olympic Village chocolate muffin that has taken social media by storm. (Danielle Sepsy)
“Some would say mine is even more beautiful than the real one,” Sepsy said.
She shared her “dupe” recipe with Fox News Digital and offered a specific tip to help those who are inspired make it at home.
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“I like to let the dough rest for a few hours in the refrigerator and even overnight,” she said.
“It really helps the flavors develop more and also helps the wet ingredients and dry ingredients get to know each other and create the best texture. So patience is key.”
For anyone interested, here is his Olympic-inspired recipe.
Olympic Village Inspired Chocolate Muffins by Danielle Sepsy from New York
Makes about 9 jumbo muffins (make sure you have a jumbo pan for best results).
Danielle Sepsy’s chocolate muffins (shown above in both images) have chocolate in the center. These muffins are filled with ganache, just like the ones served at the Olympic Village in Paris. (Danielle Sepsy)
Ingredients
- 1 stick (8 tablespoons) unsalted butter, softened
- ½ cup canola oil or vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 package (119 g box) instant chocolate pudding mix (preferably Jello brand)
- 1½ cups cake flour (not self-rising)
- ½ cup dark cocoa powder (such as Dutch-processed)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ¾ teaspoon fine table salt
- 1 cup sour cream
- ⅓ cup buttermilk
- 1½ cups semisweet chocolate chunks
Ganache
- 1 can (14 ounces) sweetened condensed milk
- 1 ¼ cups semi-sweet chocolate chips
- ¼ teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 400°F.
2. Line 6-ounce jumbo muffin tins with paper muffin liners.
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3. In the large bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and canola oil until light and creamy. Add the vanilla extract and beat until well combined.
4. Add the eggs one at a time and beat until well combined.
5. Stir in dry chocolate pudding mixture until well combined.
Norwegian swimmer Henrik Christiansen, right, caused a stir on social media with his rave reviews of the chocolate muffin at the Paris Olympic Village. The muffin on the left is a knockoff by chef Danielle Sepsy. (Danielle Sepsy; AP Photo/Natacha Pisarenko)
6. In a separate bowl, whisk together 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 additions, alternating with the sour cream. Beat until well combined and no traces of flour are visible. Then, add the buttermilk until well combined. Fold in the 1½ cups of chocolate chunks.
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8. Pour the batter into the lined muffin cups. They should be well filled and have a nice dome shape. I like to add a few extra chocolate chunks 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 lower the temperature to 325°F for about 20 minutes or until a toothpick comes out clean from the center.
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10. Enjoy as is or add ganache. See below.
11. In a small saucepan, add the bittersweet chocolate and condensed milk. Heat over medium heat, stirring constantly, until the chocolate chips are melted. Whisk in the vanilla extract, then pour the ganache into a piping bag.
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12. Using a paring knife, take a round section of about 2.5 cm from the center of each muffin. Place a little ganache in the hole and enjoy.
This original recipe belongs to Danielle Sepsy and was shared with Fox News Digital.
