Chocolate Olive Oil Cupcakes with Coconut Frosting

Name: Chocolate Olive Oil Cupcakes with Coconut Frosting
Yield: 8
Ingredients: #For the Cupcakes:#; 3 eggs; 4.5 oz sugar; 7 oz pastry flour; 2.5 oz pure cocoa powder; 2 tsp baking powder; 7 oz oat milk; 3.5 oz La Española Classic Olive Oil; #For the Coconut Frosting:#; 5 oz softened butter; 12 oz powdered sugar; 8 tbsp coconut milk; 1/2 tsp salt; Shredded coconut (for decoration); Fresh coconut pieces (for decoration)

Dessert

Easy Chocolate Cupcakes Made with Olive Oil and Coconut Frosting

Who ever said chocolate treats can’t be healthy? This simple and delicious recipe is proof that your sweet treats can be just as wholesome as they are tasty.

Ingredients

For the Cupcakes:

3 eggs
4.5 oz sugar
7 oz pastry flour
2.5 oz pure cocoa powder
2 tsp baking powder
7 oz oat milk
3.5 oz La Española Classic Olive Oil

For the Coconut Frosting:

5 oz softened butter
12 oz powdered sugar
8 tbsp coconut milk
1/2 tsp salt
Shredded coconut (for decoration)
Fresh coconut pieces (for decoration)

preparation

1.

Preheat your oven to 390°F. In a mixing bowl, beat the eggs and sugar until the mixture becomes light and fluffy.
2.

Sift together the flour, cocoa powder, and baking powder. Gradually fold these dry ingredients into the egg mixture, ensuring they are fully incorporated. Add the oat milk and La Española Olive Oil to the batter, mixing until smooth.
3.

Line a muffin tin with cupcake liners and fill each liner about 3/4 full with the batter. Bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
4.

In a large bowl, beat the softened butter and powdered sugar using a whisk or electric mixer for about 5 minutes, until the frosting is smooth and fluffy. Add the coconut milk and salt to the mixture, and continue to beat until fully combined. Transfer the frosting to a piping bag fitted with a large star-shaped nozzle.
5.

Pipe the frosting onto the cooled cupcakes in a swirl pattern. Garnish each cupcake with a generous sprinkle of shredded coconut and a small piece of fresh coconut for an elegant touch.

Why Use Olive Oil in Baking?

Olive oil is an unexpected yet incredible ingredient for desserts, especially in chocolate-based recipes. Its subtle fruity flavor complements the rich, bitter notes of cocoa while lending unparalleled moisture to the baked goods.

Benefits of Using Olive Oil in Cupcakes:

Moist Texture: Olive oil ensures the cupcakes remain soft and tender for days.
Healthier Fat Source: Rich in monounsaturated fats and antioxidants, olive oil offers a nutritious alternative to butter.
Enhanced Flavor: The mild complexity of olive oil elevates the overall taste of the dessert.

For this recipe, La Española Classic Olive Oil is the ideal choice due to its smooth and versatile profile, making it perfect for sweet and savory applications alike.

A Perfect Chocolate and Coconut Combination

The pairing of chocolate and coconut is a timeless classic. The earthy bitterness of cocoa is beautifully balanced by the tropical sweetness of coconut, creating a harmonious flavor profile that feels indulgent yet refreshing.

How Coconut Frosting Elevates the Recipe:

Fresh Coconut Pieces: A garnish that adds both flavor and sophistication.
Coconut Milk: Adds creaminess and a distinct tropical aroma to the frosting.
Shredded Coconut: Provides texture and an aesthetic appeal, making the cupcakes look as good as they taste.

Baking Tips for Perfect Cupcakes

1. Measure Ingredients Accurately

When baking, precision is key. Use a kitchen scale for dry ingredients to avoid dense or dry cupcakes.

2. Room Temperature Ingredients

Ensure eggs, milk, and olive oil are at room temperature to achieve a smooth batter. This prevents the batter from curdling and promotes even baking.

3. Don’t Overfill the Liners

Filling the cupcake liners to about 3/4 full allows the batter to rise properly without overflowing.

4. Cool Before Frosting

Never frost warm cupcakes. Allow them to cool completely to prevent the frosting from melting.

Customizing the Recipe

Alternative Flours:For a gluten-free version, substitute pastry flour with almond flour or a gluten-free baking blend.
Sweetener Options:Replace sugar with coconut sugar or maple syrup for a natural sweetness.
Dairy-Free Option:The recipe already uses oat milk, making it suitable for dairy-free diets. Ensure the butter in the frosting is replaced with a plant-based alternative.

Serving Suggestions and Pairings

Occasion Ideas:

Birthday Celebrations: These cupcakes make an elegant and modern alternative to a traditional cake.
Dinner Parties: Serve as a show-stopping dessert to impress your guests.
Afternoon Treat: Perfect with a cup of coffee or tea.

Storing and Preserving Freshness

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Freezing

The cupcakes (without frosting) can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost just before serving.

Wholesome Chocolate Treats

If you love chocolate treats and desserts and are looking for ways to make them more wholesome, you’ve come to the right place. Here are two unique and delicious dessert cake recipes to get your creative juices flowing.

First up, our Chocolate Brownie is an easy and delicious way to make your favorite snack more wholesome. How? By using La Española Extra Virgin Olive Oil, free range eggs, cocoa powder, and chopped hazelnuts.

Alternatively, if you’re looking to add some fruit to the mix, try out Banana Bread with Dark Chocolate. And for more recipes and cooking tips, be sure to drop by our blog.