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Chocolate Buttermilk Olive Oil Cupcakes

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Buttermilk and olive oil add a pleasant subtle tang and a slight crisp to the exterior of these moist chocolate cupcakes. 

Chocolate Buttermilk Olive Oil Cupcakes: The perfect chocolate cupcake!

I think there should be a rule about chocolate cupcakes…..they absolutely without a shadow of a doubt must be moist. There I said it. I recently discovered that some people have some weird freak out about the word moist like its some kind of disgusting word. What else do you want me to say about this cake then? Is it wet? Or tender? No it must be moist there is no way around the word. Delightfully springy and moist without a hint of crumbly or dry cake to be seen.

Chocolate Buttermilk Olive Oil Cupcakes: These cupcakes are so easy to make and are light and moist.

These cupcakes are also I suppose, what you would call tender and not just moist. Have you ever had a pudding chocolate cake? Moist up the wazoo but they are also almost wet and kind of crumbly in an i-took-a-bite-and-half-of-my-cupcake-is-now-down-my-shirt kind of way.

Well fear not your shirt and your dignity will stay intact with these cupcakes. They are moist but have the perfect springiness to them so they actually you know…..stay together. Always a benefit in the cupcake eating department.

Chocolate Buttermilk Olive Oil Cupcakes: These are the best chocolate cupcakes and they cook in just 20 minutes!

These make the perfect base for my S’more cupcakes from Phin’s camping birthday party and as such I highly recommend covering them in chocolate ganache (then again what don’t I recommend that for?). Topping said ganache with toasted coconut or nuts is totally fine at our house too. But if you are a die hard frosting fan you can totally smother them in buttercream or whipped cream frosting to your hearts content and I won’t judge.

Oh and also….have any lactose intolerant friends? This converts perfectly with coconut milk and a coconut cream ganache.  They will love you forever and will most likely forgive you when you tell them about how awesomely moist they are 😉

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Chocolate Buttermilk Olive Oil Cupcakes

Buttermilk and olive oil come together to form the perfect chocolate cupcake. Moist and ever so slightly crispy on the edges. Perfection!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cup cakes
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  • 2 cups spelt flour
  • 1 1/4 cups sugar I used turdinado
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1 cup olive oil
  • 1 3/4 cup buttermilk coconut milk can be substituted for dairy free option
  • 3 eggs
  • 1 teaspoon vanilla


  • 1. Mix dry ingredients together. Add wet ingredients and still gently until combined.
    2. Fill lined cupcake pan with batter, filling each cup a bit less than 3/4 of the way full.
    3. Bake 20 minutes at 350.
    4. Cool completely and frost as desired.


Serving: 1g | Calories: 415kcal | Carbohydrates: 44g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 48mg | Sodium: 428mg | Fiber: 4g | Sugar: 24g
Author: Dani Meyer
Course : Desserts
buttermilk, olive oil, chocolate buttermilk, moist, dessert, chocolate


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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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