Chocolate Olive Oil Cupcakes

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

Minutes

Total Time

45

Minutes

Makes

12

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.
Makes 12 cupcakes

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 160
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 140mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 2g;
Percent Daily Value*:
    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.