Chocolate Cupcakes

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Published: August 1, 2021


Chocolate Cupcakes

Chocolate Cupcakes

Perfect for taking to school for a kiddo’s class Halloween party, the office - wherever a chocolatey hit is welcome and/or needed!


  • ½ cup Cocoa powder
  • ¾ cup Flour
  • ½ tsp Baking soda
  • ½ tsp Baking powder
  • ¼ tsp Fleur de Sel
  • 2 Eggs beaten
  • ¾ cup Granulated white sugar
  • cup Blood Orange Olive Oil
  • 2 tsp Vanilla bean paste or extract
  • ½ cup Buttermilk
  • Cream Cheese Frosting:
  • ½ Unsalted butter room temperature
  • 1 cup Cream cheese room temperature
  • 3 cups Icing sugar
  • 1 tsp Vanilla bean paste or extract
  • 1 tbsp Blenheim Apricot White Balsamic
  • ¼ tsp Fleur de Sel


  • Preheat oven to 350*F and fill a muffin tin with cupcake liners. In a small bowl, combine dry ingredients, stirring until well mixed.
  • In a stand mixer with a paddle attachment, beat eggs and sugar on medium speed 4-5 minutes. Slowly add in olive oil in a slow drizzle until mixture thickens and is combined. Add vanilla and mix together until blended. Add dry ingredients alternately with buttermilk to wet and stir until just combined - careful not to over mix.
  • Pour into muffin liners, ¾ full. Bake for 18-22 minutes, or until cake tester comes out clean. Remove to a baking rack and cool for 20 minutes before frosting.
  • Beat together in a stand mixer butter and cream cheese until well blended, about 3-4 minutes. Add in vanilla, balsamic vinegar and fleur de sel, beating until combined. Slowly add in icing sugar ½ cup at a time until evenly blended - use less for a softer icing, and at least 3 cups or more for a piped frosting that will hold it'?s shape.
  • Decorate your cooled cupcakes by spreading or piping on cream cheese frosting then adding your favorite Halloween candy!


Decorate with your favorite Haloween candies and chocolates – assuming you have any left!
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