Chocolate Hazelnut Olive Oil Cupcake | How to make Chocolate Hazelnut Olive Oil Cupcake

By Ruchira Hoon  |  26th Nov 2015  |  
4.5 from 4 reviews Rate It!
  • Chocolate Hazelnut Olive Oil Cupcake, How to make Chocolate Hazelnut Olive Oil Cupcake
Chocolate Hazelnut Olive Oil Cupcakeby Ruchira Hoon
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

11

4





About Chocolate Hazelnut Olive Oil Cupcake

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

Chocolate Hazelnut Olive Oil Cupcake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chocolate Hazelnut Olive Oil Cupcake is just mouth-watering. This amazing recipe is provided by Ruchira Hoon. Be it kids or adults, no one can resist this delicious dish. How to make Chocolate Hazelnut Olive Oil Cupcake is a question which arises in people's mind quite often. So, this simple step by step Chocolate Hazelnut Olive Oil Cupcake recipe by Ruchira Hoon. Chocolate Hazelnut Olive Oil Cupcake can even be tried by beginners. A few secret ingredients in Chocolate Hazelnut Olive Oil Cupcake just makes it the way it is served in restaurants. Chocolate Hazelnut Olive Oil Cupcake can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chocolate Hazelnut Olive Oil Cupcake.

Chocolate Hazelnut Olive Oil Cupcake

Ingredients to make Chocolate Hazelnut Olive Oil Cupcake

  • 1 cup all purpose flour
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 cup cocoa powder
  • 1/2 cup olive oil
  • 2 whole eggs
  • 1 egg yolk
  • 3 tblsp frangelico or Nutella
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 cup Nutella for the topping
  • 3 tblsp chopped nuts of your choice

How to make Chocolate Hazelnut Olive Oil Cupcake

  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 for Chocolate Hazelnut Olive Oil Cupcake (4)

Namita Tiwari2 years ago

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 :)
Reply

Sukhmani Bedi2 years ago

This tasted like heaven!
Reply

Niyaz Laiq2 years ago

How do I get more than one?
Reply

Bindiya Sharma2 years ago

awesome...super delicious cupcakes! Tried and tasted!!
Reply