Sunday, January 24, 2016

Chocolate Chip Olive Oil Cupcakes

While I'm not the biggest baker, I can't resist anything dark chocolate. These cupcakes are super moist and flavorful thanks to the olive oil and buttermilk and they're the perfect portion so you can enjoy one for breakfast, a snack or dessert!

1. Preheat oven to 350. Fill 2 muffin tins with cupcake liners. 
2. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a large mixing bowl. 

3. In a separate bowl, whisk the olive oil, buttermilk, eggs and vanilla together. Add to the dry ingredients and stir until just combined, then fold in the chocolate chips.



4. Fill each cupcake cup 3/4 full. Sprinkle with turbinado sugar (if using). 

 
5. Bake 20 minutes, then cool cupcakes completely on a rack. 


Chocolate Chip Olive Oil Cupcakes
Makes 2 dozen

All you need:
2 cups spelt flour
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup olive oil
1 3/4 cups buttermilk
3 eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips
Turbinado sugar, for topping (optional) 

All you do:
1. Preheat oven to 350. Fill 2 muffin tins with cupcake liners. 
2. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a large mixing bowl. 
3. In a separate bowl, whisk the olive oil, buttermilk, eggs and vanilla together. Add to the dry ingredients and stir until just combined, then fold in the chocolate chips.
4. Fill each cupcake cup 3/4 full. Sprinkle with turbinado sugar. 
5. Bake 20 minutes, then cool cupcakes completely on a rack. 
 

1 comment:

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