Chocolate Olive Oil Cupcakes

Ingredients:

• 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

Directions:

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 www.injennieskitchen.com