Chocolate, olive oil, and sea salt cupcakes

Chocolate.  Sea salt.  Olive Oil.  Together, in one (mini) cupcake!

I saw this recipe and immediately thought that I had to make it.  Sea salt and chocolate?  Sign me up!  Plus, years ago I had an amazing olive oil gelato, so I figured olive oil in dessert couldn't be that bad.  My only qualm about the cupcakes was the orange zest in the cupcakes (I'm not a huge fan of zest, especially orange zest).  Sadly, I thought that the cupcakes were a little too orangy, and then next time I make them, I'll probably skip the zest altogether.

 

 

Chocolate, Olive Oil, & Sea Salt Cupcakes

Ingredients:

For the cupcakes:

2 large eggs

1 large egg yolk

1/2 cup sugar
1 packed tsp finely grated orange zest (I would leave this out next time)
1/2 cup extra-virgin olive oil
2/3 cup cake flour (not self-rising)
1/2 tsp salt
1/2 tsp baking powder

For the chocolate ganache:

7oz good quality dark chocolate, finely chopped

2/3 cup heavy whipping

Optional: 1/2 cup confectioner's sugar, sifted (I left this part out - I might add the sugar and whip it next time)

Sea salt, to sprinkle on top

Directions:

Preheat oven to about 325°F.
Place 8-10 paper liners in a cupcake tray (I used 27 mini cupcake liners).
Whisk eggs, yolk, granulated sugar and orange zest in a medium bowl until foamy.
Add oil in a slow, steady stream, whisking constantly until combined.
Whisk flour, salt, and baking powder in a small bowl.
Fold into egg mixture in 3 additions.
Fill cupcake papers, about 2/3 full, and bake until light gold and testers inserted into centers come out clean, about 15 minutes.
Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack.

Prepare the ganache; place chocolate in a medium heatproof bowl.
Gently heat cream in a small saucepan until it just comes to the boil.
Pour over the top of chocolate and set aside for 5 minutes to allow the chocolate to melt.
Use a whisk to stir the mixture together until smooth.
Chill until it reaches room temperature and thickens.
At this point you can spread the ganache over the top of your cupcakes (what I did last time), or if you prefer you can add the confectioner's sugar and beat the mixture using an electric mixer to make it fluffy (beating the mixture increases the risk that it will split, so be careful not to overmix - I may try this next time).
Spoon or pipe over the top of cupcakes and sprinkle a pinch of sea salt on top.
Serve immediately, or store in the fridge in an airtight container for up to 3 days.