Recipes

Categories
More >

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. As an alternative the batter can be poured into a 9 x 2 inch cake pan. These freeze well too.

Ingredients

CAKE

3 cups unbleached all purpose flour, 1 cup cake flour

2 cups sugar

6 tablespoons baking cocoa

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup extra light olive oil

2 tablespoons white vinegar

2 cups hot water

FROSTING

Two 8-ounce containers Lite cream cheese, at room temperature

3 1/2 to 4 cups confectioners’ sugar

11/4 tsp cinnamon oil or 1 tbs almond extract

Crystalized white sugar for sprinkling on top

 

Directions

Makes about 18 cupcakes

Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the olive oil, vinegar, vanilla, and water until smooth. Divide and fill two non-stick cupcake tins or muffin pans ¾ full with the batter.

Preheat the oven to 350°F.

Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the olive oil, vinegar, vanilla, and water until smooth. Divide and fill two non-stick cupcake tins or muffin pans ¾ full with the batter.

Bake for 12-15 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, and a cake skewer inserted in the middle of the cupcakes should come out clean.

Pour the mixture into the prepared pan. Bake for 30 minutes or until a cake skewer inserted in the center of the cakes comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.

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

FROSTING

Beat the cream 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 crystal sugar over the top. 

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.

Beat the Mascarpone 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 cake and sprinkle the crystal sugar over the top. Or if you are making the cupcakes, frost them and sprinkle the tops with the sugar.

Tip: A dry silicon pastry brush is handy for removing crumbs from cake tops before frosting.

This recipe is featured on show 1201 – Chocolate Cupcakes.

Comments

  1. Therese's avatar

    Therese

    This is an amazingly tasty chocolate cake. I could not believe that a cake without eggs, milk, or sour cream could be so good!
  2. Laura's avatar

    Laura

    The cake had good flavor and texture. It was delicate in holding its form as a larger cake. I will make smaller cakes from it next time.
  3. Bakemeacake's avatar

    Bakemeacake

    This is the one of the best chocolate cakes I've had. Generally, I don't even eat chocolate cake! I've made this three or four times. It is easy, delicious, and the olive oil helps the cake last longer. I keep it in the fridge and serve it cold--yum!
  4. Stephanie's avatar

    Stephanie

    We are getting ready to move, and I was having a major pregnancy craving for chocolate cake,but we didn't have any eggs. A Google search brought me to your recipe. My 3 year old son and I made this recipe as cupcakes after watching your video together, they are in the oven now. He is so excited, he is sitting on my kitchen stool in front of the oven. Thank you so much for bringing this recipe into our kitchen.
  5. Paula B.'s avatar

    Paula B.

    Just made a flourless chocolate cake and it was fantastic, now I am searching for all kinds of chocolate cake. I had heard that olive oil was a great addition to cake baking. Love the frosting recipe also. Think I will make this tomorrow! First visit to Ciao Italia's site but a fan already!
  6. Sunny's avatar

    Sunny

    I'm another pregnant lady with chocolate cake cravings and no eggs in the house. Excited to try the recipe!

    I just wanted to note that if you watch the video, there are some discrepancies from the written recipe, and I think the video version sounds like a better recipe:

    - Flour consists of 1c cake flour and 2c all purpose
    - Cocoa should be mixed with 2c HOT water, not cold
    - Frosting is made with 8oz of mascarpone and 3.5c of confectioner's sugar, not 16oz of light cream cheese (I'd sub out 8oz of regular cream cheese with the same amount of sugar)
  7. MG's avatar

    MG

    Wow! I stumbled across this when looking for a cake to make for a gathering where we needed a dairy-free dessert. I could not believe how EASY the cake was. We wound up using almost all regular white flour (vs unbleached) as I didn't have as much unbleached as I thought. We made cupcakes, and I baked them for 21 minutes in a 350 degree convection oven (325, the oven auto-adjusts the temp when doing convection).

    You didn't mention cake pan sizes or cooking times for alternate sizes - that would be really useful information.

    Since the dessert needed to be dairy free, of course I couldn't use your frosting, but I used an egg white / corn syrup frosting that was basically marshmallow fluff (Karo's website has the recipe as do others).

    The end result was a HUGE hit.
  8. Joanne S.'s avatar

    Joanne S.

    As a previous reviewer SUNNY stated, many errors in this recipe, watch video first before proceeding with written recipe. She listed all the discrepancies, but forgot two other errors...the baking soda should be only 3/4 tsp, NOT 2 tsps.! Vanilla extract is not listed in ingredient list, but MaryAnn uses it in the video. It is also written out in the directions. Whoa Nellie. This is really a recipe that is confused! I'd love to try it but am afraid to. I would follow the video version of recipe and NOT the written one.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!