Indulge in rich chocolate olive oil cupcakes topped with a luscious olive oil icing. A delightful treat for chocolate lovers!
Indulge in a Decadent Fusion of Rich Chocolate and Velvety Olive Oil
Indulge in the delightful world of gluten-free baking with a rich recipe for Chocolate Olive Oil Cupcakes. This treat combines the deep flavor of Dutch-process cocoa powder with the lightness of olive oil, creating a moist and decadent cupcake. The ingredient list includes ¾ cup of sifted cocoa powder, a pinch of sea salt, and 1 cup of light olive oil, along with boiling water, brown sugar, eggs, and gluten-free self-raising flour. The unique use of olive oil not only enhances the flavor but also provides a healthier alternative to traditional butter.
To top off these sumptuous cupcakes, a smooth icing made from gluten-free icing sugar and additional cocoa powder is suggested. The icing, made with ½ cup of Dutch-process cocoa powder and ⅔ cup of light olive oil, adds an extra layer of richness. For a finishing touch, consider garnishing with fresh berries, chocolate shavings, or nuts, making these cupcakes not only delicious but visually appealing as well. This recipe is perfect for anyone looking to enjoy a classic dessert while adhering to gluten-free dietary needs.
Indulge in a Decadent Twist: Rich Chocolate Meets Silky Olive Oil Bliss!
Whenever I host a kids party at my house there’s always at least one kid that’s glutenfree and one kid that’s dairy free so this is my go2 cupcake recipe that everyone can enjoy we’re making beautiful chocolate olive oil cupcakes that got a really light fluffy texture and we’ve got a three ingredient olive oil icing that’s just spectacular we’ll.
Start with our batter to a bowl we had Dutch process cocoa now I like to use the Dutch process for an intense chocolate heit and really deep color salt salt and chocolate are best friends it enhances all those chocolatey notes a light olive oil so this is replacing butter in our cupcakes when I’m baking with olive oil I always go for a light.
One as opposed to a robust one I don’t want the olive oil to be too overpowering there it goes and some boiling water this is actually our magic ingredient what this does is it gives the sponge a really fluffy texture so you’re not going to end up with a dense cupcake we just give that a quick mix okay that’s come together nicely.
It’s already looking really glossy brown sugar is my sugar of choice because it gives the cupcakes beautiful caramel notes you can use a castor sugar here it’s just not as intense and chocolatey some vanilla for flavor and three eggs eggs are fantastic in gluten-free baking because they mimic the qualities of.
Gluten they give your batter a really nice stretch and they’re also going to give it a really cloud-like texture so it’s not heavy or dense in with the last one and another quick mix that’s Blended well onto our flour I’m using a good quality Australian Sil raising Flour gluten-free Celiac.
Accredited so you don’t need to worry about any cross contamination and this has all the gums already in it so you don’t need to add anything else one Final Mix okay our batter’s ready now before I pour this batter into the cupcakes I’m just going to use this.
Pouring jug so they’re easier to transfer have a look at the texture of the batter it’s not very thick you just want a nice loose batter super glossy Super Rich okay I’m only filling these cases 2/3 full because the cupcakes need room to rise just go straight in with our batter look how thick and glossy that is.
Now if you want to make these cupcakes ahead they actually freeze really well just bake them pop them in the freezer fre and throw them out before your guests arrive okay our last cupcakes done these need to go into a 160 oven for about 25 minutes now to check that they cooked properly just insert a skewer it should.
Come out dry if it’s still moist pop them back in the oven for another 5 minutes now onto our delicious three ingredient icing to a bowl gluten-free icing sugar now ensure your icing sugar is gluten free sometimes they do contain wheat starch so just check the labeling Dutch process.
Cocoa I’m going to give that a quick mix before I add the olive oil again I’m using a light olive oil here I don’t want a robust one or it will overpower the other flavors just drizzle it in and look at how quickly this comes together now I’ve made my cupcakes from scratch but if you want to buy a good quality preix you can find great.
Gluten-free options in store now look at how Lush and glossy that is who’d guess that’s made with olive oil now on to icing start with this one now you can just keep these plain with some olive oil icing or you can garnish them with your favorite nuts and.
Seeds or sprinkles for the kids I love them with fruit and a bit of nut sprinkled on top so to finish some raspberries raspberries and chocolate go beautifully together one raspberry on top of each and a sprinkling of pistachio oh look at that that looks like something you’d find in a.
Patisserie window now for the tasting that sponge is light as air you’d never guess that’s glutenfree these just aren’t for a kids party make them for your friends and invite them over for a cuple.
