Olive Oil Chocolate Cupcakes Recipe

Name: Olive Oil Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g chocolate bar; 80 ml olive oil; 2 Eggs; 60 g Sugar; 1 tablespoon rum; 1 tablespoon orange jam; 60 g Flour; 1 tablespoon cocoa powder; 1 teaspoon bakig powder; 6 slices orange

Servings: persons

1
Preheat the oven at 180C/350F.
2
Add the olive oil and melted chocolate into a bowl, and mix well.
3
Add the beaten eggs in batches and mix well each time.
4
Add the sugar, rum and jam and stir in.
5
Add the flour, cocoa and baking powders and mix gently with a spatula until it no longer has a powdery texture.
6
Line a muffin pan with 6 paper liners.
7
Fill each muffin cup 3/4 of the way and put a sliced orange on the top.
8
Then give a gentle shake to remove any air bubbles.
9
Bake for about 20 minutes or until the top is golden brown.
10
note: I use 50g of 70% dark chocolate and 100g of milk chocolate.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g chocolate bar, 80 ml olive oil, 2 Eggs, 60 g Sugar, and more.

Yes, Olive Oil Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Chocolate Cupcakes

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