Double Chocolate Cupcakes

Double Chocolate Cupcakes



  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup Blood Orange fused olive oil
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup buttermilk
  • 1/4 cup Chocolate dark balsamic vinegar
  • Garnish with sprinkles, candies and pralines (optional)


  • 1 (8 oz) block cream cheese, at room temperature
  • 1/2 cup unsalted butter
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 2 Tbsp Chocolate dark balsamic vinegar


  • Preheat the oven to 350 degrees. Line two muffin tins with paper liners.
  • To make the cupcakes, in a large bowl, whisk together the eggs and sugar until fluffy and a pale creamy color. Whisk in the olive oil until fully combined, 1-2 minutes.
  • Sift the flour, cocoa powder, baking powder, and baking soda over top the wet ingredients and then sprinkle in the salt. Stir to combine with a wooden spoon or spatula. There should be no ribbons of flour in the batter. Fold in the buttermilk and balsamic to form a very thin batter. Avoid overmixing, as this will make the cupcakes tough. This batter is unusually thin, so don't panic.
  • Fill the prepared muffin cups half full with batter. Bake for 18-20 minutes, until a toothpick inserted in the center comes out with only a few light crumbs attached and is not wet at all. Remove the tins from the oven and carefully take the cupcakes out of the cups. Place them on a wire rack to cool completely before frosting.
  • To make the frosting, using a stand mixer or hand held beaters, mix the cream cheese and butter together until fully combined and creamy. Add the powdered sugar 1 cup at a time, beating well between each addition, and then beat in the cocoa powder followed by the sea salt. With the mixer running, slowly add the balsamic and then beat on high to create a light, air-filled frosting.
  • Transfer the frosting to a piping bag fitted with the tip of your choice and frost the cooled cupcakes. Garnish with sprinkles,  if desired and serve.
  • These will keep in an airtight container for up to 3 days on the counter.


  • Substitute a mild extra virgin olive oil for the Blood Orange if desired.Black Forest Cupcakes - Use Black Cherry dark balsamic instead of the Chocolate. Garnish with a cherry.
  • Fruity Chocolate Cupcakes - Substitute Pomegranate, Raspberry, or Strawberry dark balsamic instead of the Chocolate. Garnish with the appropriate fruit.
  • Mocha Chocolate Cupcakes - Substitute Espresso dark balsamic vinegar for the Chocolate.

~ Adapted from The Olive Oil & Vinegar Lover's Cookbook by Emily Lycopolus

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