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Double Chocolate Olive Oil Cupcakes w/ Salted Caramel Frosting
Double Chocolate Olive Oil Cupcakes w/ Salted Caramel Frosting
- Recipe Submitted by Babka on 09/08/2014
Category: Gifts, Holiday, Kids, Cakes, Chocolate, Desserts
Ingredients List
- 3 oz Bittersweet Chocolate, roughly chopped (I used Scharffen Berger 62% cacao semisweet)
- 2 tablespoons Dutch-processed cocoa
- 3/4 cup Hot coffee
- 1/2 cup + 1 tablespoon All Purpose Flour
- 2/3 cup Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 6 tablespoons Olive Oil
- 1/2 cup Applesauce
- 2 teaspoons Cider Vinegar
- 2 teaspoons Vanilla Extract
- One batch of salted caramel frosting (see below)
Directions
1. Preheat oven to 350F and line cupcake tin with 12 paper liners.
2. In a large bowl, pour the hot coffee over the chocolate and cocoa powder and mix until melted and smooth (if all of the chocolate doesn”™t melt, pop it in the microwave for about 30 seconds).
3. In another bowl, combine the flour, sugar, salt, and baking soda and whisk to combine.
4. In a third bowl, combine the olive oil, apple sauce, cider vinegar, and vanilla and whisk to combine.
5. Add half of the flour mixture and half of the liquids to the chocolate and mix for about 1 minute (the color should lighten slightly as the vinegar reacts with the baking soda).
6. Add the remaining flour and liquids and mix for an additional 2 minutes.
7. Fill prepared cupcake liners 3/4 full and bake for 18-20 minutes until an inserted toothpick comes out clean, remove from oven. Leave in the pan to cool for 5 minutes before turning out to cool completely on a wire rack.
8. One the cupcakes have completely cooled, swirl the salted caramel frosting (I used a wilton 35 closed star tip) on as you see fit.
9. It is also acceptable to pipe frosting directly into mouth here.
10 Optional: drizzle on some melted chocolate and sprinkle on some flakey sea salt.
11. Enjoy!
2. In a large bowl, pour the hot coffee over the chocolate and cocoa powder and mix until melted and smooth (if all of the chocolate doesn”™t melt, pop it in the microwave for about 30 seconds).
3. In another bowl, combine the flour, sugar, salt, and baking soda and whisk to combine.
4. In a third bowl, combine the olive oil, apple sauce, cider vinegar, and vanilla and whisk to combine.
5. Add half of the flour mixture and half of the liquids to the chocolate and mix for about 1 minute (the color should lighten slightly as the vinegar reacts with the baking soda).
6. Add the remaining flour and liquids and mix for an additional 2 minutes.
7. Fill prepared cupcake liners 3/4 full and bake for 18-20 minutes until an inserted toothpick comes out clean, remove from oven. Leave in the pan to cool for 5 minutes before turning out to cool completely on a wire rack.
8. One the cupcakes have completely cooled, swirl the salted caramel frosting (I used a wilton 35 closed star tip) on as you see fit.
9. It is also acceptable to pipe frosting directly into mouth here.
10 Optional: drizzle on some melted chocolate and sprinkle on some flakey sea salt.
11. Enjoy!
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