Serves 12
35 min
Salted Chocolate Olive Oil Cupcakes
Recipe GLPR6fa6898ef18b32
Rich, tender chocolate cupcakes made with extra virgin olive oil and topped with a silky bittersweet chocolate ganache finished with a delicate sprinkle of fleur de sel. The combination of coffee, cocoa, and salt creates a sophisticated, deeply chocolatey treat that's perfect for any occasion.
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Ingredients
3/4 cup plus 2 tablespoons all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup low-fat buttermilk
1/4 cup extra virgin olive oil
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1/2 teaspoon instant coffee
Fleur de sel or fine sea salt, for sprinkling
Directions
Preheat your oven to 350°F and position a rack in the upper third. Lightly spray a standard 12-cup muffin tin with cooking spray and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix on low speed until evenly combined.
In a separate bowl or large measuring cup, whisk together the buttermilk, olive oil, egg, and vanilla extract until smooth. With the mixer running on low speed, slowly add the wet mixture to the dry ingredients, mixing gently. Pour in the hot coffee and mix on low speed just until the batter comes together; do not overmix. The batter will be quite thin.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of one cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for a few minutes.
While the cupcakes cool, prepare the ganache. Place the finely chopped bittersweet chocolate, heavy cream, and instant coffee in a heatproof bowl. Set the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is almost completely melted.
Remove the bowl from the heat and stir gently with a rubber spatula until the chocolate is completely melted and the ganache is smooth and silky. While the ganache is still warm, spoon it generously over the top of each cupcake. Immediately sprinkle each with a pinch of fleur de sel or fine sea salt while the ganache is still wet.
Allow the cupcakes to sit for a few moments so the ganache sets slightly, though it will retain a luxurious, glossy finish rather than hardening completely. Serve and enjoy while still slightly warm or at room temperature.
