Reviews & Comments

(3 Ratings)

3 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Chocolate Olive Oil Cupcakes

Blogger Jennifer Perillo from In Jennie's Kitchen shares a favorite recipe. The combination of olive oil and whole wheat pastry flour are a win-win for this classic cupcake makeover, resulting in a moist, tender crumb with a deep chocolate flavor.

Prep: 20 MinTotal: 45 Min

1 - 3 of 3 Reviews

Posted 6/30/2011 11:33:58 AM REPORT ABUSE Betty M2 said:

Rating:

Up to now, I have always relied on Betty Crocker recipes because I knew they would be at least good, if not great. These cupcakes were very dry and I would never make them again. I am most disappointed that I can no longer count on your recipes.

This reply was: Helpful Inspiring

Posted 6/8/2011 11:13:11 AM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

RE judyartist: The ratios in the recipe look accurate, however, the baking powder could be reduced down by at least 1/2 teaspoon, maybe even down to 1 teaspoon. The milk should be ok at 1/3 cup along with the 2 eggs and 1/3 cup olive oil as the liquids. Happy baking!

This reply was: Helpful Inspiring