Best 2 Chocolate Olive Oil Cupcakes Recipes
Indulge in a symphony of flavors with our delectable Chocolate Olive Oil Cupcakes, where the richness of chocolate harmoniously blends with the fruity essence of olive oil. These cupcakes are not just a treat for your taste buds, but also a culinary masterpiece that will impress your friends and family.
These cupcakes are characterized by their moist and tender crumb, thanks to the addition of olive oil, which also imparts a subtle fruity flavor that complements the chocolate perfectly. Topped with a luscious chocolate ganache, these cupcakes are the epitome of decadence.
In addition to the classic chocolate cupcakes, this article also presents tantalizing variations that cater to different preferences. For those who enjoy a zesty twist, the Orange Olive Oil Cupcakes infuse a burst of citrusy flavor into the chocolate batter, creating a delightful balance between sweet and tangy. If you prefer a nutty touch, the Hazelnut Olive Oil Cupcakes incorporate the earthy notes of hazelnuts, adding a delightful crunch and depth of flavor.
For those who love the combination of chocolate and peanut butter, the Peanut Butter Olive Oil Cupcakes offer a heavenly union of these two classic flavors. The peanut butter frosting adds a creamy and nutty richness that perfectly complements the chocolate cupcakes.
Lastly, the Gluten-Free Chocolate Olive Oil Cupcakes cater to those with dietary restrictions, ensuring that everyone can enjoy the goodness of these cupcakes. Made with almond flour and coconut flour, these gluten-free cupcakes are just as moist and flavorful as their traditional counterparts.
Whichever variation you choose, these Chocolate Olive Oil Cupcakes are sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our curated collection of recipes.
CHOCOLATE OLIVE OIL CUPCAKES
Made with whole wheat pasty flour, dark cocoa, olive oil and a touch of sea salt, this twist on a classic chocolate cupcake is bound to delight.
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a 12-cup muffin tin; 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 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.
- Remove from oven and set on a wire rack to cool completely. If desired, sift powdered sugar over tops before serving.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE AND OLIVE OIL FIG CAKES
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl.
- Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.
- Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
- Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
- Top the cakes with the glaze, a drizzle of honey and more pepper. Quarter the remaining 6 fig halves and arrange on top.
Tips:
- To make sure your cupcakes are moist and fluffy, cream the butter and sugar together until light and airy. This will incorporate air into the batter, which will help the cupcakes rise.
- Do not overmix the batter. Overmixing can result in tough, dense cupcakes.
- Be careful not to overbake the cupcakes. Overbaking will make them dry and crumbly. A toothpick inserted into the center of a cupcake should come out with just a few moist crumbs attached.
- Allow the cupcakes to cool completely before frosting them. This will help the frosting to set properly.
- If you do not have olive oil on hand, you can substitute another type of oil, such as vegetable oil or canola oil.
- You can also use a different type of chocolate, such as semisweet chocolate or dark chocolate.
- To make a gluten-free version of these cupcakes, use gluten-free flour.
Conclusion:
These chocolate olive oil cupcakes are a delicious and unique treat that is perfect for any occasion. They are moist and fluffy, with a rich chocolate flavor and a hint of olive oil. The frosting is light and creamy, and it perfectly complements the cupcakes. Whether you are a chocolate lover or just looking for something new to try, these cupcakes are sure to please.
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