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For a home version of the rich, chocolate-filled muffin that went viral during the Paris 2024 Olympics, make chef Danielle Sepsy’s copycat recipe: jumbo chocolate muffins with pudding mix, sour cream, and chocolate chunks, plus an optional fudge-style center piped in after baking. It makes about nine jumbo muffins. This is an inspired copycat, not the Olympic Village bakery’s formula: the supplier, Coup de Pates, has kept its recipe secret.
What was the Olympic Village chocolate muffin?
The muffin associated with the Paris 2024 Olympic Village was Coup de Pates’ “Maxi Muffin with Intense Chocolate,” according to TIME’s report. Norwegian swimmer Henrik Christiansen’s TikTok posts about the treat helped make it a viral food story. The exact supplier recipe has not been published: Coup de Pates told The Washington Post that the muffin’s recipe was a company secret “crafted by our chefs.”
That means no published home recipe can be presented as the original. The version below is chef Danielle Sepsy’s copycat, published by Good Morning America.
Ingredients for about nine jumbo muffins
Use a jumbo muffin pan with 6-ounce cups for the size specified by the recipe. Do not use self-rising cake flour.
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- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup canola or vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 packet (3.9-ounce box) instant chocolate pudding mix
- 1 1/2 cups cake flour
- 1/2 cup dark cocoa powder, such as Dutch-processed
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine table salt
- 1 cup sour cream
- 1/3 cup buttermilk
- 1 1/2 cups semisweet chocolate chunks, plus a few extra for topping if desired
Optional fudge-style filling
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cups bittersweet chocolate chips
- Vanilla extract is also mentioned in the filling method, but no quantity is specified; the recipe does not provide enough information to give a measured amount.
How to bake the muffins
- Prepare the pan and oven. Heat the oven to 400°F and line the jumbo muffin cups with paper liners.
- Cream the butter, sugar, and oil. Beat them until light and creamy. Beat in the vanilla, then add the eggs one at a time, mixing just until combined. Mix in the dry chocolate pudding powder.
- Combine the dry ingredients. In a separate bowl, whisk together the cake flour, cocoa powder, baking soda, baking powder, and salt.
- Make the batter. With the mixer on low, add the dry mixture to the butter mixture in two additions, alternating with the sour cream. Mix only until combined and no flour streaks remain. Add the buttermilk, then fold in the chocolate chunks.
- Fill the cups. Divide the batter generously among the lined cups to create domed tops. Add a few extra chocolate chunks on top if you like.
- Bake in two stages. Bake at 400°F for 5 minutes. Without taking the muffins out, lower the oven temperature to 325°F and bake for about 20 minutes more, or until a toothpick inserted in the center comes out clean.
How to add the optional gooey chocolate center
In Sepsy’s method, the filling goes into the muffins after they are baked; it is not baked inside them. Melt the bittersweet chocolate chips and condensed milk together in a small saucepan over medium heat, stirring constantly. The recipe says to whisk in vanilla but gives no amount, so add it only if you choose and measure according to your preference.
- Let the baked muffins cool enough to handle.
- Use a small knife to remove an approximately 1-inch round piece from the center of each muffin.
- Transfer the filling to a pastry bag and pipe it into the openings.
The filling is optional. Leave the muffins unfilled for a simpler chocolate-chunk version, or pipe in the fudge-style mixture for a filled copycat.
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- Food Grade Silicone - Fimary silicone muffin pan are made of professional quality food-grade silicone, BPA free, safe to make various kinds of food. It features a metal reinforced frame that ensures stability and durability. Say goodbye to flimsy pans that warp; this muffin pans maintains its shape even under high heat, providing consistent baking results every time. Standard Cup Size- Diameter: approximately 1.8"; Depth:approximately 0.7"; Overall Pan Size: Length: approximately 15.3" Width: approximately 9.2 ".
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- Non-Stick & Easy to Release - The high-quality silicone material offers a non-stick surface, allowing for easy release of your baked goods without the need for greasing or cooking spray. Enjoy perfect muffins and cupcakes that pop right out.
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What this recipe can—and cannot—tell you
Sepsy’s recipe offers a practical way to make a large, rich chocolate muffin at home, with an optional filled center. It does not establish the original muffin’s ingredient ratios or production method. The Washington Post’s account of the supplier’s response and ABC News Australia’s explanation of the muffin’s viral rise provide context for how the product became famous, not an original formula.
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