Chocolate Olive Oil Mini Cupcakes

For a potlcuck tommorw, I made these gluten-free dairy-free mini-cupcakes.

   

The recipe made about 48 mini muffin sized cupcakes,

Ingredients:

Cupcake:

• 6 Tbsp unsweetened cocoa powder
• 1/2 cup strong hot coffee
• 1 Tbsp vanilla extract
• 1/2 tsp kosher salt
• 1.5 cups extra fine almond flour
• 1/2 tsp baking soda
• 2/3 cup olive oil (use a mild olive oil)
• 1 cup sugar
• 3 large eggs

Chocolate Glaze:

• 1 Tbsp unsweetened cocoa powder
• 1 Tbsp strong hot coffee
• 1 Tbsp coconut oil, melted
  
• 2 cups powdered sugar
• 2 to 4 Tbs water, as needed to thin glaze
  

 

Instructions:

1. Preheat the oven to 325F. Grease a 9 inch springform pan and dust with almond flour, or line a mini muffin pan with papers. (You may want to cover the bottom of the spring from pan with foil, as this cake batter is quite thin.)
2. Put the cocoa powder into a small bowl and whisk in the hot coffee, vanilla, and salt. Blend until smooth and set aside.
3. In another small bowl whisk together the almond flour and baking soda to combine.
4. Put the olive oil, eggs, and sugar into the bowl of a stand mixer. Beat on medium high speed for 3 minutes until pale yellow and thickened.
5. Turn the mixer speed down and add in the cocoa powder mixture. Then add in the almond flour mixture. Finish mixing by hand to insure everything is evenly incorporated.
6. Pour the batter into your prepared pan. Bake cake for about 40-43 minutes until a toothpick inserted in the center has no wet batter on it (moist crumbs are fine.) The mini muffins take about 12 to 15 minutes, Try not to over bake this cake, it's more like a brownie, and will be very moist, especially in the center. It will firm up as it cools.
7. Let it cool on a rack for about 10 minutes, then loosen the edges and remove the sides of the pan.
8. Mix up the glaze while the cupcakes cool. Heat the oil and coffee, stir in the cocoa in a medium bowl. 
9. With an electric mixer, mix in the powdered sugar in stages. Add 2 to 4 tablespoons of water as needed to thin the glaze.
10. Scoop the glaze into a piping bag or plastic sandwich bag, pipe in free form arcs on the cupcakes.
    

 

Carole's Notes:

We liked these. Doug suggested I add a frosting to make them look more finished, so I did.

The cake  is adapted from https://theviewfromgreatisland.com/chocolate-olive-oil-cake/

 The glaze recipe is adapted from https://carolelikesroundfood.blogspot.com/2016/06/chocolate-cherry-focaccia.html