Dark Chocolate Balsamic Cupcakes
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There’s something about chocolate that feels comforting… but when you add our Dark Chocolate Aged Balsamic, it becomes something extraordinary.
These cupcakes are rich, moist, and deeply chocolatey — but not heavy. The balsamic doesn’t make them taste like vinegar (I promise!). Instead, it enhances the cocoa, deepens the flavor, and adds that little “what is that?” moment that makes people take a second bite.
That swirl of chocolate frosting on top? Smooth, creamy, and just sweet enough to balance the depth of the cake. A sprinkle of chocolate chips adds texture and just a little sparkle.
I love serving these:
- For birthdays
- At wine and chocolate tastings
- As a special weekend treat
- Or boxed up as a thoughtful gift
And here’s the secret — olive oil keeps these cupcakes beautifully tender. No dry crumbs here.
Chocolate. Balanced. Memorable.
The kind of dessert people talk about on the way home.
Dark Chocolate Balsamic Cupcakes
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Servings
Makes 12 cupcakes
Prep Time
15 minutes
Rich and moist chocolate cupcakes made with Dark Chocolate Aged Balsamic and olive oil for a deep, balanced flavor and tender crumb, topped with smooth chocolate frosting.
Ingredients
For the Cupcakes
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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¾ cup sugar
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1 tsp baking soda
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½ tsp salt
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½ cup olive oil (mild or Butter Olive Oil)
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2 eggs
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½ cup milk
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2 Tbsp Dark Chocolate Aged Balsamic
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1 tsp vanilla extract
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½ cup hot water
For the Frosting
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½ cup unsalted butter, softened
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2 cups powdered sugar
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¼ cup unsweetened cocoa powder
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1–2 Tbsp Dark Chocolate Aged Balsamic
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2–3 Tbsp milk or cream
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½ tsp vanilla extract
Optional Garnish
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Mini chocolate chips
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Shaved dark chocolate
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Light drizzle of Dark Chocolate Aged Balsamic
Directions
Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
In a separate bowl, whisk olive oil, eggs, milk, Dark Chocolate Aged Balsamic, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir until just combined.
Slowly add hot water and mix until batter is smooth (it will be thin).
Fill cupcake liners about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool completely before frosting.
To Make the Frosting
Beat softened butter until creamy.
Add powdered sugar and cocoa powder and mix until combined.
Add Dark Chocolate Aged Balsamic, vanilla, and milk (1 tablespoon at a time) until frosting reaches desired consistency.
Beat until light and fluffy.
Pipe or spread onto cooled cupcakes and garnish as desired.
Recipe Note
Tracey’s Notes
- The Dark Chocolate Balsamic deepens the cocoa flavor rather than making it tangy.
- Olive oil keeps these cupcakes incredibly moist.
- These cupcakes taste even better the next day as the flavors continue to develop.