CHOCOLATE OLIVE OIL CUPCAKES

Chocolate Olive Oil Cupcakes image

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.

Categories Dessert

Time 45m

Yield 12

Number Of Ingredients 10

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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)

Steps:

Preheat oven to 350°F. Line a 12-cup muffin tin; set aside. Whisk flour, cocoa, baking powder and salt in a bowl; set aside.
In 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.
Remove from oven and set on a wire rack to cool completely. If desired, sift powdered sugar over tops before serving.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 9 g, TransFat 0 g