"Craving chocolate? How about some chocolate olive oil cupcakes? These super moist little cakes are topped with a fluffy chocolate buttercream that will knock your socks off!"
Chocolate Olive Oil Cupcakes
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Prep time: 30mins
Cook time: 25mins
Serves or Makes: 15
Recipe Card
ingredients
Chocolate Cupcakes
- 1 cup sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
ingredients
Chocolate Frosting
- 4 cups powdered sugar
- 1 cup (2 sticks) butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/3 cup unsweetened cocoa powder
- 1/3 cup chocolate chips, melted
Method
Step 1
Prepare a cupcake tin with paper liners and preheat your oven to 350 degrees. (This recipe makes about 15 cupcakes - so you’ll need to bake them in 2 batches if you have a 12 cup tin or 3 batches if you have a 6 cup tin.)
Step 2
In a large bowl, whisk together the sugar, flour, cocoa powder, instant coffee granules, baking powder, baking soda and salt.
Step 3
Add in the egg, milk, olive oil, vanilla extract and boiling water. Stir until just combined.
Step 4
Fill your paper liners 3/4 of the way full with the cupcake batter. Bake for 20-25 minutes or until a toothpick inserted into the center of one comes out clean. Remove from the oven and allow them to cool completely before frosting.
Step 5
To make the frosting, blend together the softened butter in a large bowl until smooth. Blend in the powdered sugar one cup at a time. Add in the vanilla extract, milk, cocoa powder and melted chocolate. Blend until just combined.
Step 6
Pipe the frosting on your cooled cupcakes and enjoy!