We all deserve a little reward, so why pass by an opportunity to make a sweet treat?
These decadent, tasty cupcakes are not your normal cakey mix. They are actually more like a moist, fudgy brownie—yum! Two secret ingredients in this batter make these fudge-cakes better than the boxed stuff: heart-healthy extra virgin olive oil and garden fresh zucchini. It’s a spring recipe, after all!
We used our delicate Sevillano Extra Virgin Olive Oil for these cupcakes; it’s not too strong and has a gentle sweet finish. For a fluffy finish, we topped the cooled cupcakes with a whipped vanilla frosting, but use whatever frosting you like best—or just enjoy them plain and fudgy!
1 cup sugar
1/3 cup Sevillano Extra Virgin Olive Oil
1 teaspoon vanilla extract
1 cup finely grated fresh zucchini
2 tablespoons plain yogurt
1 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
½ teaspoon sea salt
½ teaspoon baking powder
Frosting, optional, as needed
Makes 12 small or 6 large cupcakes.
Find this recipe at www.theolivepress.com/recipes/view/fudgy-olive-oil-cupcakes