Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, olive oil chocolate cupcakes. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The Olive Oil Chocolate Cupcakes come out fluffy and moist. Made with whole wheat pasty flour, dark cocoa, olive oil and a touch of sea salt, this twist on a classic chocolate cupcake is bound to delight. Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated.
Olive Oil Chocolate Cupcakes is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Olive Oil Chocolate Cupcakes is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have olive oil chocolate cupcakes using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Olive Oil Chocolate Cupcakes:
- Prepare 150 g chocolate bar
- Get 80 ml olive oil
- Make ready 2 Eggs
- Make ready 60 g Sugar
- Take 1 tablespoon rum
- Prepare 1 tablespoon orange jam
- Prepare 60 g Flour
- Take 1 tablespoon cocoa powder
- Get 1 teaspoon bakig powder
- Prepare 6 slices orange
Make them mini or regular size. Combine flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add milk, oil, egg and vanilla. Chocolate addicts are going to love me for this one!
Steps to make Olive Oil Chocolate Cupcakes:
- 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.
These cupcakes are super moist and delicious, and they are so easy to make. I used a box of Duncan Hines Dark Chocolate Fudge cake mix, a box of fat free instant chocolate pudding, a little water and some canned pumpkin. This is my go-to recipe when I make chocolate cupcakes with my three girls. This recipe makes the perfect chocolate cupcakes that are moist, light, and delicious - the perfect cupcake combo. I think the ingredient of buttermilk makes all the difference with taste.
So that’s going to wrap it up with this special food olive oil chocolate cupcakes recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
