OLIVE OIL CHOCOLATE FROSTED CUPCAKES

Easy

2 Hours

12 Servings

Lasts up to 2 weeks

INGREDIENTS

CUPCAKE INGREDIENTS

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2/3 cup buttermilk
(room temperature milk is a fine substitute)

OLIVE OIL CHOCOLATE FROSTING INGREDIENTS

6 ounces chocolate

2 ounces olive oil

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RECIPE

VANILLA CUPCAKE RECIPE

• Preheat oven to 350°F, then line a 12-cup muffin pan with paper backing cups.
• Whisk together the flour, baking powder, and salt in a bowl.
• Beat the butter and sugar in a stand mixer, fitted with the paddle, on medium speed until light in color. (around 3 minutes)
• Beat in the eggs, one at a time, scraping down the bowl as needed.
• Beat in the vanilla extract.
• Reduce the mixer speed to medium-low.
• Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until combined.
• Divide the batter among the muffin cups, filling each three-quarters full.
• Bake for approx. 18 to 20 minutes, rotating the pan halfway through.
  You’ll know it’s done when a toothpick inserted into the middle of a cupcake comes out clean.
• Transfer the pan to a rack and let cool for 5 minutes
• Then remove the cupcakes individually and place into the rack to cool completely.

 
OLIVE OIL CHOCOLATE CAKE FROSTING RECIPE

* You can use Poco Dolce's Olive Oil and Sea Salt Chocolate Bar as a substitute for this recipe by slowly melting it down in your microwave in 10-second bursts and spreading it on your cupcakes. *

• Carefully melt the chocolate with the olive oil either in a double boiler or in the microwave in short bursts. (Every microwave is different and chocolate can burn. 10-second intervals are usually best.)
  The goal is to completely melt all of the chocolate and blend it completely with the olive oil.
• Once the mixture is blended, set it aside to cool.
  Depending on the temperature of the room, this will take around 30 minutes
• Periodically stir the mixture to keep it blended.
• During the cooling process, you can choose what consistency you would like your frosting!
  If you let cool completely, the mixture will be like a traditional frosting you can spread onto your cupcakes.
  If you choose to use the frosting sooner, you can pour it onto your cupcakes like a ganache cake frosting.