Of course whenever they talk about food, that gets my attention. And apparently one of the most buzzy foods in the Olympic village are the Olympic chocolate muffins.
So I did some research, tried a few things and this is my version. USA!
Ingredients
Muffin
- 1 ½ cups flour
- 1 box (3.9oz.) instant chocolate pudding mix
- 1 cup sugar
- ½ cup dark cocoa powder
- 2 t cream of tartar
- 1 t baking soda
- ½ t salt
- 1 cup sour cream
- ½ cup butter, softened to room temperature
- 3 eggs
- ½ cup vegetable oil
- 1/3 cup buttermilk
- 3 t vanilla
- 2 cups semisweet chocolate chunks or chips (the chunks look better and more accurately represent the Olympic muffins but my grocery didn’t have any, so…chips it is)
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 ¼ cups bittersweet chocolate chunks or chips (doesn’t matter, you’re melting them down either way)
- ½ t vanilla
- 1/8 t salt
Directions
We’ll start with the muffin part. In a large bowl, add the flour, instant chocolate pudding mix, sugar, cocoa powder, cream of tartar, baking soda and salt and whisk together until well combined. Set this aside.In a separate large bowl put the sour cream, butter, eggs, vegetable oil, buttermilk and vanilla and mix until combined. Grab your bowl with the dry ingredients and slowly add them in, mixing as you go until you’ve got a smooth batter.
Get your semisweet chocolate chips and stir them in until they’re evenly distributed.
Line a muffin tin with liners and fill them with batter. Bake at 350 for about 20 minutes, or until a toothpick inserted in the center comes out dry.
Remove from the oven and transfer the tin to a wire rack to cool completely.
Once the muffins are complete, try not to eat one yet – there’s still another step.
Add the bittersweet chocolate and the condensed milk into a small saucepan. 
Heat on low, stirring regularly, until the chocolate melts. Add in the vanilla and salt and stir a bit more to make sure they’re evenly distributed.
Let the filling cool so that it’s not scalding to the touch (it doesn’t have to be completely cool) and load it into a pastry bag.
Scoop out a section of the middle of each of the muffins. Here you can decide how you want your muffin/filling ratio. I’m someone who doesn’t want a huge amount of icing or filling on something so I made my holes on the small side. If you’re someone, though, who loves the gooey part feel free to make larger holes.
Whatever size you decide on, pipe the filling into the muffins and let cool completely. 
These are super good. Very rich, very chocolate-y and gold medal caliber (see what I did there!)
Makes about two dozen Olympic chocolate muffins.
Ugly Desserts 