Oh my goodness you guys. Let’s talk about last night 😐
I try to post recipes on my blog 4 times a week, but ever since we went to Minnesota, I’ve been behind and it’s been a scramble to keep putting recipes up so frequently. Last night I was panicking for multiple reasons, but mostly because I needed a post for today and I didn’t have one. I tried to make some sweet potato gnocchi with an avocado sauce and OMG. We’re not gonna talk about it. Bad things, my friends. Bad things. And so, I needed a new plan. I did all the dishes from my fail (which is the worst – like, stupid useless failure dishes why must you look at me like that?!) and stood in my kitchen with 4 pieces of chocolate stuck to the bottom of my foot because these things happen. A lot.
I didn’t really want to do another “sweet” recipe because the past several posts have been sweeter things, but this is my blog, so I can do what I want. I thought to myself, “oh! I will make bread! But I don’t want to deal with yeast…so…quick-rising bread. Banana bread? No. Oh! Chocolate bread. Yes, that sounds delectable. It’s like cake, but more justifiable when you eat the whole thing.” And THEN halfway through making my chocolate bread, in which I was really honestly truly just throwing crap together, I changed my mind. Cupcakes. I wanted chocolate cupcakes. But not any ordinary cupcakes! OLIVE OIL chocolate cupcakes. Because we’re classy and because I thought the flavor might be nice and I wanted something different.
Miracles happen, folks.
The olive oil isn’t too strong or overbearing at all. The cake is perfectly moist and not too sweet. The chocolate is well balanced. Truly, by the grace of God, these cupcakes turned out perfectly 🙌
The chocolate buttercream is, you guessed it, buttery and creamy and whippy and chocolatey.
You betcha this is my new go-to recipe for homemade chocolate cupcakes. And I think it might be yours, too 😜
Makes a lot of cupcakes
2 1/2 c all-purpose flour
2 c sugar
3/4 c cocoa
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 c buttermilk
1 c extra-virgin olive oil
1 t vanilla
for the chocolate buttercream:
3/4 c salted butter, softened
5 oz semi-sweet chocolate, melted
2 1/2 – 3 c powdered sugar
1/4 c milk or heavy cream
Preheat oven to 350.
In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt, and mix well. Set aside.
In another large bowl, whisk together the buttermilk, olive oil, eggs, and vanilla. Slowly pour in the wet to the dry and mix until well combined.
Pour the batter 3/4 full into cupcake liners and bake for 15 minutes. Let cool completely.
For the buttercream, combine the butter and sugar in a stand mixer and whip for 1 minute. Add in the chocolate and whip for another minute. Slowly add in the milk and continue to whip, adding more powdered sugar if necessary. Frost cupcakes as desired.