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Chocolate Olive Oil Cupcakes

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  • Prep 20 min
  • Total 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.
By Jennifer Perillo
Updated May 3, 2011
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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)

Steps

  • 1
    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.
  • 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

160 Calories, 7g Total Fat, 2g Protein, 22g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
160
Calories from Fat
60
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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