Olive Oil Chocolate Cupcakes. This one bowl olive oil chocolate cupcakes is one such recipe that I make quite often and has a lot of approvals from both adults and kids! The Olive Oil Chocolate Cupcakes come out fluffy and moist. I used almond milk in the batter, but if there are no dairy allergies, then feel free to swap in whole cow's milk.
Sweet Potato Cupcakes with Maple Spice Buttercream. I decorated my cupcakes simply, reinforcing the already triple dose of chocolate with even more chocolate, including a border of chocolate sprinkles (hold the cupcake at an angle, and use a small spoon to gently adhere the sprinkles to the base of the piped frosting) as well as some chocolate twigs I picked up recently and have been waiting for an occasion to use! Whisk together the flour, baking powder, baking soda and salt in a small bowl. You can make Olive Oil Chocolate Cupcakes using 10 ingredients and 4 steps. Here is how you make it.
Ingredients of Olive Oil Chocolate Cupcakes
- It’s 150 g of chocolate bar.
- It’s 80 ml of olive oil.
- It’s 2 of Eggs.
- Prepare 60 g of Sugar.
- You need 1 tablespoon of rum.
- Prepare 1 tablespoon of orange jam.
- It’s 60 g of Flour.
- Prepare 1 tablespoon of cocoa powder.
- You need 1 teaspoon of bakig powder.
- It’s 6 of slices orange.
In a medium bowl whisk together the olive oil, sugar, egg, milk, vanilla, lemon zest and juice until well combined. In a separate bowl, whisk eggs, sugar and olive oil, until thick and well-mixed. Add the flour mixture and pour in the milk, stirring well with a wooden spoon until just combined. Line one twelve count muffin pan with paper liners.
Olive Oil Chocolate Cupcakes step by step
- Preheat the oven at 180°C/350°F. Add the olive oil and melted chocolate into a bowl, and mix well..
- Add the beaten eggs in batches and mix well each time. Add the sugar, rum and jam and stir in. Add the flour, cocoa and baking powders and mix gently with a spatula until it no longer has a powdery texture..
- Line a muffin pan with 6 paper liners. Fill each muffin cup 3/4 of the way and put a sliced orange on the top. Then give a gentle shake to remove any air bubbles. Bake for about 20 minutes or until the top is golden brown..
- note: I use 50g of 70% dark chocolate and 100g of milk chocolate..
In a medium mixing bowl combine the flour, sugar, cocoa, soda, and salt. Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Salted Chocolate Olive Oil Cupcakes are the dessert representation of one of my favorite childhood books, Matilda by Roald Dahl. In the book (and movie), Matilda, has the ability to move objects with her mind, a power I sorely envied as a child.