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Prep time
15 minutes
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Cook time
20 minutes
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Serves
14
Author Notes
The only thing better than Olive Oil Cake... Olive Oil Cupcakes! These too-cute desserts are made all the merrier with the addition of our Dark Chocolate Balsamic Vinegar drizzled on top. Thank you to Baran Bakery for crafting these beauties! —Kosterina
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Ingredients
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1 cup
all-purpose flour, spooned & leveled
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1 cup
granulated sugar
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1/2 cup
dutch-process cocoa powder, spooned & leveled
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1/4 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/4 teaspoon
salt
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2
large eggs, room temperature
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1/2 cup
Kosterina Original Extra Virgin Olive Oil
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2 teaspoons
vanilla extract
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3/4 cup
water, room temperature
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Kosterina Dark Chocolate Balsamic Vinegar
Directions
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Preheat the oven to 350 degrees F. (177 C) and line 14 muffin tins.
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In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Set the dry ingredients aside.
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In a large bowl, whisk together the eggs and the olive oil until the mixture is smooth.
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Add in the vanilla extract and water, mixing until they’re well combined.
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Sift the dry ingredients over the wet and whisk the mixture until it’s fully combined.
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Distribute the batter evenly among 14 muffin tins, the tins should be about ¾ full.
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Bake for 16-17 minutes, until the center of the cupcakes spring back when you press on them.
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Remove the cupcakes from the oven, allow them to cool in the pan for 5-10 minutes and then move them from the pan to a cooling rack.
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Once cooled, sift powdered sugar on top or decorate with frosting of choice and drizzle Kosterina Dark Chocolate Balsamic Vinegar on top.
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