Olympic Chocolate Muffin

Preparation

1. Preheat the oven to 375°F.

2. In a saucepan, combine the milk, water, instant coffee, and butter. Heat until the butter is melted.

3. In a mixing bowl, combine the chocolate and cocoa powder.

4. Pour the heated mixture over the chocolate and cocoa powder, stirring until smooth.

5. In another bowl, whisk together the eggs, brown sugar, white sugar, vegetable oil, and vanilla.

6. Combine the wet ingredients with the chocolate mixture.

7. In a separate bowl, mix the flour, baking soda, and salt.

8. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

9. Pour the batter into a jumbo muffin pan, filling each cup.

10. Bake for 20 minutes or until a toothpick comes out clean.

11. Let the muffins cool before filling them with chocolate ganache.