Chocolate, Olive Oil & Sea Salt Cupcakes

Feel like upping your skills from a packet mix? Maybe looking to change from butter to olive oil? You will be able to create these yummy treats! Beware though these yummies will have the neighbors kids bragging about you!

Chocolate, Olive Oil & Sea Salt Cupcakes


2 large eggs

1 large egg yolk

1/2 cup Caster sugar

1 packed tsp finely grated orange zest

1/2 cup extra-virgin Monte Rosso olive oil

2/3 Self Raising Flour

1/2 tsp salt

1/2 tsp baking powder


For the chocolate ganache

200g (7oz) good quality dark chocolate, finely chopped

150ml (about 2/3 cup) pouring cream (or heavy whipping cream)

Optional: 1/2 cup icing (confectioner’s) sugar, sifted

Sea salt, to sprinkle on top



Preheat oven to 160°C (about 325°F). Place 12 paper liners in your cupcake tray. Whisk eggs, yolk, caster sugar and orange zest in a medium bowl until foamy. Add in your Monte Rosso oil in a slow, steady stream, whisking constantly until combined. Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Fill cupcake papers, about 2/3 full, and bake until light gold and testers inserted into centres come out clean, about 15 minutes. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack.

For the Ganache place the chocolate and the pouring cream in a saucepan on medium heat and whisk until thick and no lumps of chocolate remain visible. Let it cool completely then ice your cupcakes!