Olympics Chocolate Muffins

Method

1. mix5 min
   dry ingredients whisked thoroughly before liquids are added
   Distribute cocoa and leaveners evenly through the flour first. Cocoa clumps hide pockets of bitterness, while uneven baking soda creates tunnels and off flavors in an otherwise rich batter.
2. mix5 min
   wet ingredients combined; batter folded only until no dry flour remains
   Whisk eggs, oil, sour cream and milk, then fold them into the dry mixture with half the chopped chocolate. Stop while the batter still looks rough: overmixing develops gluten and turns a plush jumbo muffin bready.
3. bake25 min
   jumbo cups filled high; 425°F for 5 minutes then 350°F until just set
   The short hot start expands steam and leavening gases quickly for a high crown; lowering the oven lets the center cook without scorching the cocoa-rich exterior. A tester may carry melted chocolate, but should not carry raw batter.
4. rest15 min
   muffins cooled until firm enough to handle
   Cool before filling so the crumb has enough structure to hold a cavity. Injecting ganache into a fragile hot muffin compresses the center instead of creating a distinct soft pocket.
5. mix5 min
   hot heavy cream poured over remaining dark chocolate and stirred smooth
   Let the cream sit on the chocolate for a minute before stirring from the center outward. This builds a glossy ganache without beating in air or splitting the cocoa butter.
6. fill5 min
   about 1 tablespoon warm ganache piped into each jumbo muffin
   Pierce the underside or top center and pipe only until you feel resistance. Too much filling ruptures the crumb; the signature is a soft chocolate core, not a hollow muffin flooded with sauce.