Salted Chocolate Olive Oil Cupcakes are the dessert representation of one of my favorite childhood books, Matilda by Roald Dahl.
Honestly, I still envy it, particularly when I’ve just settled down with Avocado Brownies, only to realize that (*gasp*) I forgot to add ice cream and now must stand up and walk 3 feet to the freezer to retrieve it. Agony!
Matilda would be able to float that carton on over without disruption. Jealous!
Anyway, back to the story. In Matilda, the antagonist is Agatha Trunchbull, Matilda’s cruel and unusual headmaster.
Who, despite her horrific ways, has one quality worth emulating: excellent taste in chocolate cake (I’d love her opinion on my Instant Pot Cake).
5 Star Review
“Made these salted chocolate olive oil cupcakes last night and they were amazing! Love the salty/sweet combo!”— Nicole —
I can no longer remember the exact words Roald Dahl uses to describe The Trunchbull’s cake, only that since the age of nine when I first read this book, it has been fixed in my mind as the epitome of what the ideal chocolate cake should be:
- Outrageously moist
- Sinfully chocolaty (like these Brownie Bites)
- AND paradoxically light and indulgent at the same time
The Trunchbull’s chocolate cake is the chocolate cake by which all others should be measured.
I baked (and eaten) dozens of chocolate cakes in pursuit of the perfect chocolate I imagine when I think of Matilda, and I have finally found it in today’s salted chocolate olive oil cupcakes.
How to Make Salted Chocolate Olive Oil Cupcakes
Forget the over-dried, sickly sweet-frosted excuses for chocolate cakes that appear at office anniversary parties. Salted chocolate olive oil cupcakes are decadent, unbelievably moist, and reminiscent of an old-fashioned Triple Chocolate Cake you would be proud to serve your grandmother.
- Olive Oil. My secret ingredient. In addition to being heart-healthy, olive oil resulted in a far more moist, tender chocolate cake than any other butter-based chocolate cake I’ve baked.
- All-Purpose Flour. No need for fancy cake flour, this recipe uses everyone’s staple pantry flour of choice.
- Sugar. Sweetens and tenderizes the cupcakes.
- Cocoa Powder. Gives these cupcakes a deep, intense chocolate flavor.
- Baking Soda and Baking Powder. Function as leaveners to give the cake some lift.
- Low-Fat Buttermilk.Adds moisture and a subtle tang to the cupcake batter.
- Egg. Lends richness to soften and enhance the texture of the cupcakes.
- Vanilla. Balances and accents the cocoa flavor.
- Coffee. Used in both the cupcakes and ganache, coffee adds moisture and intensifies the chocolate flavor.
- Chocolate and Heavy Cream. Create a heavenly ganache when warmed and swirled together.
- Fleur de sel. A light sprinkling of this fine sea salt cuts the chocolate’s richness juuuuust enough to make them absolutely suitable for multiple servings.
- Preheat the oven to 350 degrees F and lightly coat a standard muffin tin with cooking spray.
- Sift together the dry ingredients and mix to combine. In a separate bowl, whisk together the remaining ingredients except for the coffee.
- Add the wet ingredients into the dry and mix on low. Gradually stir in the coffee and continue to mix on low until just combined.
- Spoon batter evenly into the muffin tin and bake until a toothpick inserted in to the center of one cupcake comes out clean. Remove from oven and let cool.
- Prepare the ganache by warming the heavy cream, chocolate and instant coffee together with a pinch of salt. Stir until smooth and shiny.
- Spoon warm ganache over each cupcake and sprinkle with fleur de sel. Serve and ENJOY!
Salted Chocolate Olive Oil Cupcakes are chocolate cake as chocolate cake was intended to be. I like to think that Roald Dahl would approve. With this recipe before you, I have but one question to ask:
What would Bruce Bogtrotter do?
Salted Chocolate Olive Oil Cupcakes
For the Cupcakes:
- 3/4 cup all-purpose flour plus 2 tablespoons, plus more for pans
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder plus 2 tablespoons
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup low-fat buttermilk shaken
- 1/4 cup extra virgin olive oil
- 1 large egg at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup freshly brewed hot coffee
For the Salted Chocolate Ganache:
- 4 ounces bittersweet chocolate chopped
- 1/4 cup heavy cream
- 1/4 teaspoon instant coffee
- Fleur de sel or fine sea salt for sprinkling
- Place rack in the upper third of oven and preheat the oven to 350 degrees F. Lightly coat a a standard 12-cup muffin tins with cooking spray.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment or a large mixing bowl. Mix on low speed until combined. In a separate medium bowl or large measuring cup, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly pour the wet ingredients into the dry. With the mixer still on low, add the coffee and continue mixing, just until combined. The batter will be very thin.
- Divide the batter evenly between the 12 muffin cups and bake 18 – 20 minutes, until a toothpick inserted in to the center of one cupcake comes out clean. Let the cupcakes cool in the pans for 20 minutes, then with a fork, gently lift them out onto a cooling rack to cool completely.
- Prepare the ganache: Place the chocolate, heavy cream, and instant coffee in a heat-proof bowl over a pot of simmering water. Do not allow the water to boil or to touch the bottom of the bowl. Heat the chocolate, stirring often, until almost completely melted. Remove bowl from the sauce pan and stir gently with a rubber spatula until the chocolate is completely melted and the ganache is silky smooth.
- While the ganache is still warm, spoon it over the top of each cupcake. While the ganache is still wet, sprinkle with fleur de sel. Let cupcakes sit a few moments to set, though ganache will not harden completely. Serve and enjoy.
- To Store. Keep leftover Salted Chocolate Olive Oil Cupcakes at room temperature for up to two days or in the refrigerator for up to five days.
- Although coffee is included in the batter and ganache, it adds moisture and intensifies the chocolate flavor. The cake, however, does not taste like coffee.
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