Chocolate Olive Oil Cupcakes

  • Prep 20 min
  • Total 45 min
  • Servings 12

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 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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