Chocolate cupcakes with olive oil and figs
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
These cupcakes look exquisite, and the taste is pure delight. Thanks to the olive oil mixed into the batter, these chocolate cupcakes are wonderfully soft and moist, and half a fig, added to each cupcake during baking, makes them even more juicy. Its fruity flavor pairs beautifully with the rich chocolate. Before serving, each finished cupcake is drizzled with chocolate icing, drizzled with honey, and garnished with fresh fig slices. A little coarse black pepper enhances the chocolate flavor. These cupcakes are perfect for a family dinner at the end of the week—just the thing for spending your weekend in the cozy kitchen.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1/3 cup extra-virgin olive oil, plus more for greasing the pan
- 0.5 cups premium flour + extra for dusting the pan
- 1/4 cup cocoa powder
- 1/4 teaspoon coarse salt
- 1/8 tsp baking soda
- 0.5 cups of sugar
- 1 large egg + 1 large yolk
- 0.5 tsp vanilla extract
- 0.5 tsp finely grated lemon zest
- 6 fresh figs, halved
Glaze
- 110 g dark chocolate, chopped
- 2 tsp honey + extra for drizzling
- 2 tsp olive oil
- A large pinch of coarse salt
- 0.5 tsp coarsely ground black pepper + extra for topping
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Bake some cupcakesGrease and flour a 6-cup muffin tin. In a small bowl, combine the cocoa powder with 1/4 cup hot water; let cool slightly. In another bowl, combine the flour, salt, and baking soda.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the sugar, egg and egg yolk, vanilla extract, and lemon zest. Beat on medium-high speed until thick and pale, about 1 minute. With the mixer running, pour in the olive oil. Add the chocolate mixture and beat until smooth. Reduce the mixer speed to low, add the flour mixture, and beat until fully incorporated.
- Divide the batter evenly among the prepared pans. Bake for 10 minutes, then top each cupcake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, another 8-10 minutes. Let cool in the pans on a wire rack for 20 minutes. Then remove the cupcakes from the pans and let cool completely on a wire rack.
- Prepare the glaze: Place chocolate, honey, olive oil, salt and black pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
- Frost the cupcakes, drizzle with honey, and sprinkle with black pepper. Cut the remaining 6 fig halves into quarters and arrange them on top of the cupcakes.
Categories:
recipe / Winter dishes / Dinner / Desserts / Cupcakes, biscuits / Cakes / / Food Network - recipes
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