Chocolate Buttermilk Olive Oil Cupcakes
Prep time
Cook time
Total time
Buttermilk and olive oil come together to form the perfect chocolate cupcake. Moist and ever so slightly crispy on the edges. Perfection!
Serves: about 30 regular cupcakes
  • 2 cups spelt flour
  • 1¼ cups sugar (I used turdinado)
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoon salt
  • 1 cup olive oil
  • 1¾ 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 ¾ of the way full.
  3. Bake 20 minutes at 350.
  4. Cool completely and frost as desired.
Recipe by The Adventure Bite at