Chocolate Olive Oil Cupcakes

 

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)

• 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.