Olive Oil Cupcakes with Dark Chocolate Balsamic Vinegar

By Katerina Mountanos
December 8, 2020

By Katerina Mountanos

December 8, 2020

Olive Oil Cupcakes with Dark Chocolate Balsamic Vinegar

About this recipe:

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!

Ingredients

1 cup (120g) all-purpose flour, spooned & leveled
1 cup (200g) granulated sugar
½ cup (40g) dutch-process cocoa powder, spooned & leveled
¼ tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs, room temperature
½ cup (118mL) Kosterina Original Extra Virgin Olive Oil
2 tsp (10mL) vanilla extract
¾ cup (177mL) water, room temperature
Kosterina Dark Chocolate Balsamic Vinegar

Directions

Preheat the oven to 350 degrees F. (177 C) and line 14 muffin tins.
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Set the dry ingredients aside.
In a large bowl, whisk together the eggs and the olive oil until the mixture is smooth.
Add in the vanilla extract and water, mixing until they’re well combined.
Sift the dry ingredients over the wet and whisk the mixture until it’s fully combined.
Distribute the batter evenly among 14 muffin tins, the tins should be about ¾ full.
Bake for 16-17 minutes, until the center of the cupcakes spring back when you press on them.
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.
Once cooled, sift powdered sugar on top or decorate with frosting of choice and drizzle Kosterina Dark Chocolate Balsamic Vinegar on top.