RECIPE MAGIC!

CHOCOLATE CUPCAKES


Our chocolate cupcake recipe features fresh extra virgin olive oil (EVOO) as a key ingredient that guarantees an incredibly moist and tender bite. The combination of brown and white sugar adds depth to the sweetness, while buttermilk ensures a tender crumb. Dutch-process cocoa powder provides an intense chocolate flavour, making these cupcakes a perfect treat for chocolate lovers.

For Buttercream icing click here. 

INGREDIENTS:
1/2 cup ((115g) fresh EVOO
1 cup (190g) firm packed brown sugar
1/2 cup (100g) white sugar
1 large egg
1 cup (235g) buttermilk*
1 tsp (5ml) vanilla extract
1-1/2  cups (195g) all-purpose flour
3/4 cups (60g) dutch-process cocoa powder
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt

* If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.

DIRECTIONS:
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk, or using a hand or standing mixer, combine olive oil and both sugars. Add egg, buttermilk, and vanilla to the sugar mixture. Mix until smooth. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean or with just a few moist crumbs. Remove from the oven and let the cupcakes cool in the tin for 5 minutes. Transfer the cupcakes to a wire rack to cool completely. Once cooled, frost or decorate as desired.