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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!
Course Desserts
Keyword dessert, chocolate, buttermilk, olive oil, chocolate buttermilk, moist
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cup cakes
Calories 415kcal
Author Dani Meyer

Ingredients

  • 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

Instructions

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

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 44g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 48mg | Sodium: 428mg | Fiber: 4g | Sugar: 24g