MY 3-CHOCOLATE EXTRA VIRGIN OLIVE OIL CUPCAKES to DIE FOR!

​A friend gave me this recipe years ago and as I always do, I made it my own by changing, adding and deleting ingredients. In general, this was a standard chocolate cupcake recipe that I wanted to elevate to a higher flavor. The olive oil worked for me great, then I added chocolate chunks, and also decided to use evaporated milk instead or the fat free milk she had listed. The result, awesome.
 
They are Not from a box, since the last time I checked a similar cupcake box at the store, they have listed under ingredients, mononitrate, palm oil and other stuff. 
 
Category:  Dessert
Approx. Prep and Cook Time:   40 minutes
Approximate Cost:    $8.95 or (.75 cents per cupcake)
Difficulty Level:  Easy
Allergens, Other:  FOR GF PLEASE USE Gluten Free 1 TO 1 FLOUR.    
Servings: 12 TO 13
 
My chocolate cupcakes are super tender with tons of chocolate, smile. 
 
DRY INGREDIENTS for the Cupcakes ($3.90)
1 cup all-purpose flour (.60)
1 cup granulated sugar (.50)
½ cup of Hershey’s 100% Cacao unsweetened cocoa powder (.30)
1 teaspoon baking powder (.10)
½ teaspoon baking soda (.10)
½ teaspoon salt (.10)
WET INGREDIENTS for the Cupcakes
1 large egg, room temperature (20)
½ cup evaporated milk (.60)
½ cup extra virgin olive oil (.50)
1 teaspoon vanilla (.90)
½ cup very hot water (0)
DIRECTIONS FOR THE CUPCAKES
 
Start the oven to 350°degrees and place liners in the cupcake pan.

• In a med-size bowl combine all the dry ingredients; the flour, sugar, cocoa powder, baking powder, baking soda, and whisk together.
• In another bowl combine the wet ingredients; the egg, evaporated milk, oil, and vanilla and whisk together.
• Now add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
• Add the hot water to the batter and mix again, scraping the sides of the bowl if necessary, until combined. WARNING: The batter will be watery thin, don’t worry.
• Fill the cupcake liners only ½ way full, then bake for 18-21 minutes, depending on your oven calibration, until the tops bounce back when you touch them or a toothpick inserted comes out with only a few moist crumbs.
• Cool completely before frosting with my chocolate frosting.

 
CHOCOLATE FROSTING ($5.05)
1 ½ stick of cup unsalted butter softened ($1.00)
⅔ cup of Hershey’s 100% Cacao unsweetened cocoa powder (.30)
4 cups powdered sugar ($1.60)
5 to 6 Tablespoons of evaporated milk (35)
2 teaspoons vanilla extract ($1.80)
 
DIRECTIONS FOR THE CHOCOLATE FROSTING

• Cream butter and cocoa powder together until smooth in the bowl of a stand mixer using the whisk attachment or with a hand mixer.
• Start over med-speed, add half of the powdered sugar mixing until combined.
• Then add remaining powdered sugar and vanilla mixing well and scraping the sides of the bowl as needed.
• Add the milk, a couple of tablespoons at a time, mixing between each addition until you reach the desired consistency. It should be easily to spread, but will still hold its shape.
• Once they are cool, frost the cupcakes.