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Chocolate Olive Oil Cupcakes
- 2 cups (8.5 ounces) flour
- 1/4 cup (1 ounce) 100% cocoa
- 1 Tbsp baking powder
- 1/2 tsp coarse sea salt
- 3 large eggs, at room temperature
- 1 (8 ounces) cup sugar
- 1/2 cup J. Olive Co. extra virgin olive oil
- 1 tsp vanilla extract
- 1/2 cup whole milk or almond milk
- Preheat oven to 350ºF. Line one 12 cup muffin tin and one 6 cup muffin tin with paper liners; set aside. Whisk flour, cocoa, baking powder and salt in a bowl; set aside.
- In a separate bowl, whisk eggs, sugar and olive oil, until thick and well-mixed.
- Whisk in the vanilla extract.
- Add the flour mixture and pour in the milk, stirring well with a wooden spoon until combined.
- Spoon batter into prepared muffin cups, filling 2/3 of the way.
- Bake for 18 to 20 minutes, until center springs back when gently touched or a metal skewer inserted, comes out clean.
*Recipe from www.injennieskitchen.com
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