Chocolate Olive Oil Blood Orange Cupcakes Recipe

When it comes to something irresistibly unique and bursting with vibrant flavor, these Chocolate Olive Oil Blood Orange Cupcakes are absolutely the showstoppers you’ve been dreaming about. Imagine tender, moist cupcakes where rich cocoa and the subtle, fruity zest of blood orange mingle effortlessly, all enhanced by the luscious texture olive oil brings. These cupcakes are not just desserts; they are an experience of bright citrus notes wrapped in velvety chocolate goodness, perfect for any occasion where you want to impress and delight your guests.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

These ingredients might look simple, but each one plays a crucial role in creating the delightful balance of flavor, texture, and color in your Chocolate Olive Oil Blood Orange Cupcakes. The combination of pantry staples paired with fresh blood orange makes this recipe both accessible and special.

• 1 cup all-purpose flour: The base structure for the cupcakes, ensuring a tender crumb.
• ⅓ cup Dutch-process cocoa powder: Adds deep chocolate flavor with a smooth finish.
• ½ tsp baking powder: Helps the cupcakes rise perfectly without heaviness.
• ½ tsp baking soda: Works alongside baking powder for just the right lift.
• ½ tsp sea salt: Enhances all the sweet and citrusy notes in the cupcakes.
• ¾ cup granulated sugar: Sweetens and balances the tartness of blood orange juice.
• 1 tsp blood orange zest: Brings bright, aromatic citrus oils for an unforgettable twist.
• ⅓ cup extra virgin olive oil: Keeps the cupcakes moist with a subtle fruity undertone.
• ¾ cup whole milk: Adds richness and helps blend the batter smoothly.
• 1 large egg: Binds everything together and contributes to the cupcake’s tender texture.
• 1 tsp vanilla extract: Adds warmth and rounds out the complex flavors.
• ¼ cup blood orange juice: The star citrus liquid that infuses freshness and zing.
• 1 cup powdered sugar (for buttercream): Sweetens and smooths the frosting to a perfect consistency.
• ¼ cup blood orange juice (for buttercream): Gives the frosting a natural tang and bright color.
• 3 tbsp light corn syrup: Adds shine and a silky texture to the buttercream.
• Pinch of sea salt (for buttercream): Balances sweetness and elevates flavor.
• 1 cup unsalted butter, softened: The creamy base for the luscious frosting.
• 1 tsp blood orange extract (optional): Intensifies the citrus notes in the frosting if desired.
• Candied blood orange slices (optional garnish): A beautiful and tasty decoration that adds a touch of elegance.

How to Make Chocolate Olive Oil Blood Orange Cupcakes

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to ensure easy removal later. In a large mixing bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, sea salt, granulated sugar, and blood orange zest. These dry ingredients form the chocolatey, fluffy base that beautifully carries the citrus flavors.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk the extra virgin olive oil, whole milk, large egg, vanilla extract, and freshly squeezed blood orange juice. The olive oil is what gives these cupcakes their wonderfully moist and tender crumb while the blood orange juice infuses that unmistakable fresh zing.

Step 3: Mix Wet and Dry Ingredients

Slowly pour the wet ingredients into the dry mix and gently stir until everything is just combined. Avoid overmixing here to keep the cupcakes light and airy. The batter will be smooth with a rich chocolate and citrus aroma that’s absolutely mouthwatering.

Step 4: Bake the Cupcakes

Divide the batter evenly among the prepared liners, filling them about two-thirds full. Bake in your preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack before frosting.

Step 5: Make the Blood Orange Buttercream

In a small saucepan, gently heat powdered sugar, blood orange juice, light corn syrup, and a pinch of sea salt, stirring constantly until the sugar has dissolved fully. Remove from heat and allow this mixture to cool to room temperature. Meanwhile, whip softened butter until fluffy, then gradually beat in the cooled syrup mixture. For an extra burst of citrus, add blood orange extract if using. Beat until the frosting is luxuriously smooth and creamy.

Step 6: Assemble the Cupcakes

Using a piping bag or a spatula, generously frost the cooled cupcakes with your blood orange buttercream. Top with candied blood orange slices for a stunning, flavorful garnish that also adds a subtle chewiness to each bite.

How to Serve Chocolate Olive Oil Blood Orange Cupcakes

Garnishes

To really showcase these cupcakes, candied blood orange slices are a dream. They add a glossy, jewel-like finish that’s as beautiful as it is delicious. If you want to elevate things further, sprinkle a touch of edible gold dust or finely chopped pistachios for a pop of color and crunch.

Side Dishes

Chocolate Olive Oil Blood Orange Cupcakes pair perfectly with a lightly brewed cup of Earl Grey tea or a fresh citrusy cocktail. A scoop of vanilla bean ice cream on the side can also be amazing, balancing the citrusy tartness with creamy sweetness.

Creative Ways to Present

These cupcakes look gorgeous arranged on a rustic wooden tray with sprigs of fresh mint or rosemary nearby to hint at their fragrant flavors. For parties, place them in pretty cupcake wrappers or adorn each with a tiny blood orange zest twist to delight your guests visually and gastronomically.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your Chocolate Olive Oil Blood Orange Cupcakes in an airtight container at room temperature for up to two days. Storing in the fridge may dry out the cupcakes slightly, so if you must refrigerate, allow them to warm up a bit before serving to bring back that soft texture.

Freezing

You can freeze these cupcakes unfrosted for up to two months by wrapping them tightly in plastic wrap and placing them in an airtight container. When ready to enjoy, thaw completely at room temperature before applying the buttercream. The frosting itself freezes well too in an airtight container and can be thawed and re-whipped before use.

Reheating

If you prefer your Chocolate Olive Oil Blood Orange Cupcakes slightly warm, place them in a 300°F (150°C) oven for 5 to 7 minutes. Avoid microwaving as it can make the cupcakes gummy. A gentle warm-up brings out their chocolate aroma and makes the buttercream decadently soft.

FAQs

Can I use regular olive oil instead of extra virgin?

Extra virgin olive oil has a fruity, robust flavor that enhances the overall taste of the cupcakes. Using regular olive oil will work, but you might lose some of that signature richness and subtle fruitiness.

What’s the best way to zest a blood orange?

Use a microplane or a fine grater to zest the blood orange just before you juice it, avoiding the bitter white pith. Fresh zest adds the most vibrant orange flavor to your cupcakes.

Can I substitute another citrus juice if I can’t find blood oranges?

While blood orange juice is unique for its flavor and color, fresh navel orange or a mix of orange and a splash of lemon juice can work in a pinch, though it will slightly alter the final taste and appearance.

How do I make sure my cupcakes come out moist?

Using olive oil instead of butter keeps these cupcakes incredibly moist. Also, be careful not to overbake them — check them at 15 minutes to avoid drying out the crumb.

Is there a vegan version of these cupcakes?

Yes! You can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), use plant-based milk, and swap the butter in the frosting for a vegan butter alternative. The olive oil and blood orange will still shine beautifully.

Final Thoughts

If you’re looking for a cupcake recipe that’s a little out of the ordinary but absolutely irresistible, your search ends here with these Chocolate Olive Oil Blood Orange Cupcakes. The balance of bright citrus with rich chocolate and the moistness olive oil brings creates a bite you’ll want to savor again and again. Trust me, once you try them, these cupcakes are destined to become a beloved favorite for your dessert table.