Chocolate Olive Oil Cupcakes

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


  1. 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.

  2. In a separate bowl, whisk eggs, sugar and olive oil, until thick and well-mixed.

  3. Whisk in the vanilla extract.

  4. Add the flour mixture and pour in the milk, stirring well with a wooden spoon until combined.

  5. Spoon batter into prepared muffin cups, filling 2/3 of the way.

  6. Bake for 18 to 20 minutes, until center springs back when gently touched or a metal skewer inserted, comes out clean.

*Recipe from