Incredibly Easy (Easter) Cupcakes, Made With Olive Oil

It’s almost Easter and this is a treat for all ages.  This is not my recipe, but I have been making it for years and had to share it.  The original cake recipe is called Umbrian Chocolate Cake“, or in Italian Torta di Cioccolato di Olio di Oliva, and comes from the cookbook Ciao Italia in Umbria.  The author, Mary Ann Esposito, is a well-known Italian chef and PBS television personality.  I had the pleasure of meeting Esposito years ago and she is a lovely and very talented lady.

This recipe was so appealing to me because of its use of olive oil and vinegar, which help make this cake incredibly moist and fluffy, yet not too sweet.  This cupcake recipe is egg and dairy-free, which is a great option for so many people out there with allergies (my niece included).  Esposito uses a traditional mascarpone frosting. I have changed it to a cream cheese-based one, but you can easily substitute it with your favorite frosting, especially if you need to accommodate any allergies.

chocolate cupcake

I make these for big gatherings and even class parties at my kids’ school.  If you poke around, you will find many recipes for olive oil cakes.  The concept is not new, but typically they are vanilla-based with a hint a citrus.  Using rich cocoa powder gives this a different twist, and is a nice alternative to the classic chocolate cupcake.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

One thought on "Incredibly Easy (Easter) Cupcakes, Made With Olive Oil"

  1. Avatar photo Wendy Brown says:

    Theses looks fabulous and something the kids could help make as well!! Thanks!!

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