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Chocolate Olive Oil Cupcakes
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Description
Who knew chocolate and olive oil would work so well in these dairy-free cupcakes? They’re mom and kid-approved too.
Ingredients
- 2 cups Flour
- ¼ cups Cocoa
- 1 Tablespoon Baking Powder
- ½ teaspoons Kosher Salt
- 3 whole Large Eggs, At Room Temperature
- 1 cup Sugar
- ½ cups Extra Virgin Or Regular Olive Oil
- 1 teaspoon Pure Vanilla Extract
- ½ cups Almond Milk
Preparation
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.
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3 Comments
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jenniferperillo on 7.9.2010
Oops! Sorry for that error, the almond milk was left out when I cut and pasted in the ingredient list. And while they are dairy-free, they do most certainly have eggs. That note was operator-error, and my apologies!
carms on 6.24.2010
Just wanted to point out an error. The opening paragraph says these are egg free and dairy free. They definitely have eggs in them and as Shuku mentioned above, the recipe instructions call for milk??
They look delicious though!
shuku on 6.24.2010
Just read through the recipe, and wanted to know – there’s a mention of milk to be added to the flour mixture, but it’s not on the ingredients list. Is there something that was accidentally left out?
Sorry, thought to point it out as I wanted to make these this weekend!