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Photo of Chocolate Hazelnut Olive Oil Cupcake by Ruchira Hoon at BetterButter
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Chocolate Hazelnut Olive Oil Cupcake

Nov-26-2015
Ruchira Hoon
0 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Chocolate Hazelnut Olive Oil Cupcake RECIPE

A cupcake that takes about 5 minutes to put together and a jiffy to bake. Topped with Nutella and some nuts this is a very moist cupcake

Recipe Tags

  • Veg
  • Kids Birthday
  • American
  • Baking
  • Dessert

Ingredients Serving: 10

  1. 1 cup all purpose flour
  2. 2/3 cup sugar
  3. 1 tsp baking powder
  4. 1/2 cup cocoa powder
  5. 1/2 cup olive oil
  6. 2 whole eggs
  7. 1 egg yolk
  8. 3 tblsp frangelico or Nutella
  9. 1/4 tsp salt
  10. 1/4 cup milk
  11. 1 cup Nutella for the topping
  12. 3 tblsp chopped nuts of your choice

Instructions

  1. In a bowl whisk together flour, baking powder, sugar, salt and cocoa powder. Mix well.
  2. In another bowl, whisk the eggs and the egg yolk together. Add Frangelico at this point if using. Add in the milk , nutella (optional) and oil and whisk well
  3. Add the wet ingredients to the dry ingredients and mix until well blended. Do not overmix.
  4. Pour into a lined muffin pan. Bake at 180 degree for 20 minutes or until a skewer comes out clean. Cool.
  5. Using a spatula, frost the cupcake with Nutella and top with crushed nuts. Serve.

Reviews (4)  

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Namita Tiwari
Nov-27-2015
Namita Tiwari   Nov-27-2015

Hello Ruchira, I love the fact that this cake has no butter. I am contemplating on baking it in a regular 6 inch cake pan. Thanks for the lovely share :)

Sukhmani Bedi
Nov-26-2015
Sukhmani Bedi   Nov-26-2015

This tasted like heaven!

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