Chocolate Olive Oil Cupcakes
Jennifer Perillo
Updated May 3, 2011
Made with whole wheat pasty flour, dark cocoa, olive oil and a touch of sea salt, this twist on a classic chocolate cupcake is bound to delight.
Chocolate Olive Oil Cupcakes
- Prep Time 20 min
- Total 45 min
- Servings 12
- Ingredients 10
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)
Instructions
-
Step1Preheat oven to 350°F. Line a 12-cup muffin tin; set aside. Whisk flour, cocoa, baking powder and salt in a bowl; set aside.
-
Step2In 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.
-
Step3Remove from oven and set on a wire rack to cool completely. If desired, sift powdered sugar over tops before serving.
Nutrition
160
Calories
7g
Total Fat
2g
Protein
22g
Total Carbohydrate
9g
Sugars
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
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