Supplies
Ingredients
Directions
1
Prep. Preheat oven to 325º F. Place cupcake liners in muffin pan.
2
Whisk dry ingredients in a medium mixing bowl (might need to sift):
• Flour, all-purpose (1 cup – 120 g)
• Sugar (1 cup – 198 g)
• Cocoa powder, unsweetened (1/2 cup – 42 g)
• Baking powder (1 teaspoon – 4 g)
• Baking soda (1/2 teaspoon – 3 g)
• Salt (1/2 teaspoon – 1.4 g)
3
Add wet ingredients and m ix until well combined and the batter is smooth. The batter will be very thin:
• Olive Oil (1/4 cup – 49.5 g)
• Egg (1 large – 50 g)
• Vanilla extract (1/2 teaspoon – 2.35 g)
• Water (1/2 cup – 113.5 g)
4
Fold in about 1/4 cup of chocolate chips or just eyeball it.
5
Evenly distribute the cupcake batter. Each cupcake liner should be about 1/2 - 3/4 full.
6
Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes.
Notes
To freeze. Allow the cupcakes to cool completely, and place them into an appropriately sized freezer-safe, airtight container. Freeze the cupcakes for up to one month.
To serve once frozen. Remove them from the freezer and allow them to thaw in the refrigerator.