Super Moist Chocolate Olive Oil Cupcakes
These chocolate cupcakes made with olive oil are super moist and will keep well for a week in the refrigerator, but I can say with certainty that they will never last that long. Make them mini or regular size. As an alternative the batter can be poured into a 9 x 2 inch cake pan.
Makes 1 to 1 1/2 dozen
- 2 cups unbleached all purpose flour
- 1 cup cake flour
- 2 cups sugar
- 6 tablespoons baking cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup extra virgin olive oil
- 2 tablespoons white vinegar
- 2 cups hot water
- 1 tablespoon vanilla extract
- 8 ounces mascarpone or cream cheese, at room temperature
- 3 1/2 to 4 cups confectioners’ sugar
- 1/8 teaspoon cinnamon oil or 1tablespoon almond extract
- Crystalized white sugar for sprinkling on top
- Preheat the oven to 350°F.
- Sift the flours, sugar, baking soda and salt together in a large bowl. With a whisk or hand mixer on low speed beat in the olive oil until smooth. In another bowl, mix the cocoa and hot water and whisk to smooth out the lumps. Add the vinegar and vanilla. Combine the wet and dry ingredients and whisk or beat until the batter is smooth. Divide and fill non-stick cupcake tins or muffin pans 3/4 full with the batter.
- Bake for 15-25 minutes or until a cake skewer inserted in the center of the cakes comes out clean. Do not over bake. They should be firm to the touch.
- Place the tins on cooling racks, and cool for 15 to 20 minutes before removing the cupcakes from the pans to cool completely. Frost when cool with frosting below.
- Beat the cheese in a bowl until smooth; gradually add in enough of the sugar to make a smooth frosting that is not runny. Stir in the cinnamon oil or the almond extract.
- Frost the cupcakes and sprinkle the crystalized sugar over the top. Garnish with a fresh strawberry, if desired.
- Variation: For an artistic effect use a pastry bag with a star tip and pipe the frosting in long swirls on top of the cupcakes.
- Tip: A dry silicone pastry brush is handy for removing crumbs from cake tops before frosting.
This recipe was featured on Season 12 - Episode 1201.