Chocolate Olive Oil Cupcakes

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 to the creamed mixture and pour in the milk, stirring well with a wooden spoon until just combined. Spoon batter into prepared muffin cups, filling each muffin liner 2/3 of the way full. Bake for 18 to 20 minutes, until center springs back when gently touched or a metal skewer inserted comes out clean.