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 Time 20 min
  • Total Time 45 min
  • Servings 12

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
160
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
140mg
140%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.