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Chocolate Olive Oil Cupcakes

 3 Ratings
3 Comments
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 12
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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.

Recipe by Jennifer Perillo
May 3, 2011

Ingredients

1 1/3
cups whole wheat pastry flour
3
tablespoons dark cocoa
2
teaspoons baking powder
1/4
teaspoon coarse sea salt
2
large eggs, at room temperature
1/2
cup sugar
1/3
cup extra virgin olive oil or regular
1
teaspoon vanilla extract
1/3
cup fat-free milk
Confectioners’ sugar, for garnish (optional)

Directions

  • 1 Preheat oven to 350ºF. Line a 12-cup muffin tin; 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. 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.
  • 3 Remove from oven and set on a wire rack to cool completely. If desired, sift powdered sugar over tops before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
160
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
140mg
6%
Potassium
60mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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