Chocolate Olive Oil Cupcakes


  • 2 cups (8.5 ounces) flour
  • 1/4 cup (1 ounce) 100% cocoa
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse sea salt
  • 3 large eggs, at room temperature
  • 1 (8 ounces) cup sugar
  • 1/2 cup extra virgin olive oil or regular
  • 1 teaspoon 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 just combine.
  • 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

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