2 Hours

12 Servings

Lasts up to 2 weeks

Featured in this Recipe:
68% Olive Oil Bar

One of our most amazing and unique chocolates is our Olive Oil and Sea Salt Bar which incorporates a California Extra Virgin Olive Oil into a Dairy-Free Dark Chocolate. It creates amazingly smooth chocolate bar that becomes an instant favorite upon sampling. The light fruitiness of the Olive Oil plays with the bittersweet chocolate and sea salt in a way that's hard to describe. In this recipe, we're going to take this awesome combination and make it even better by spreading it on a vanilla cupcake in the form of a cake frosting/ganache. Note: A stand mixer makes this recipe very easy.



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)



6 ounces chocolate

2 ounces olive oil




  • 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.


* 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.
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