#11 of 12: Chocolate Olive Oil & Blood Orange Cupcakes

Before my mom headed out earlier this week, she offered to help me whip up one more cupcake recipe for my checklist. In honor of Andy’s favorite Christmas treat, the chocolate orange, we selected this recipe for Chocolate Olive Oil & Blood Orange Cupcakes by Love & Olive Oil.

Cupcake

Yield: 12 cupcakes

Ingredients:

  • 1 cup coconut milk
  • 1/3 cup pure olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon blood orange zest, finely grated
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon almond meal
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For Frosting:

  • 1/2 cup butter or margarine, room temperature
  • 2-3 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons blood orange juice
  • 1 teaspoon blood orange zest, finely grated
  • 1-2 tablespoons soy creamer or heavy cream (as needed)

Directions:

  1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
  2. Whisk together the coconut milk, sugar, oil, vanilla extract, and zest until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
  3. Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  4. For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in orange juice, zest, and vanilla. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar or added cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.

Read more at http://www.loveandoliveoil.com/2010/01/chocolate-olive-oil-and-blood-orange-cupcakes.html

Notes:

  • The taste tester results on this one were definitely love or hate, but in all fairness, the ones who didn’t like it admitted they don’t like chocolate orange candy so…….yeah.
  • I feel squarely into the former category. The cake was a-mazing! Rich yet light, the perfect texture, and the slight tang of the blood orange really added depth to the chocolate flavor.
  • The frosting was meh, but then again, it was only a slight modification of the standard butter cream, which, if the last half dozen recipes have taught us anything, I don’t seem to like. However, one of my wonderful taste testers called it “life changing” so if you like orange and buttercream you should probably go ahead and give it a try.
  • How cool is it that the cake is vegan and that the frosting can be vegan if you want? I really like when recipes are adaptable for people with dietary restrictions.
  • I am considering making the cake again, but in a loaf pan and making a blood orange glaze to go on top. Then I can eat it for breakfast.

About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.