makes 18 cupcakes
I used almond milk in the batter, but if there are no dairy allergies, then feel free to swap in whole cow's milk. I don't stock skim or low fat milk, but sure those would work fine too. And if there's a nut allergy, then please definitely do not use the almond milk. That might sound like a no-brainer, but I felt the need to make it clear.
2 cups (8.5 ounces) flour
1/4 cup (1 ounce) 100% cocoa
1 tablespoon (11 grams) baking powder
1/2 teaspoon (3 grams) coarse sea salt
3 large eggs (200ml), at room temperature
1 (8 ounces) cup sugar
1/2 cup (125ml) extra virgin olive oil or regular
1 teaspoon vanilla extract
1/2 cup (125ml) whole milk or almond milk
Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, cocoa, baking powder and salt in a bowl; set aside.
In a separate bowl, whisk eggs, sugar and olive oil, until thick and well-mixed. Whisk in the vanilla extract. Add the flour mixture and pour in the milk, stirring well with a wooden spoon until just combine. Spoon batter into prepared muffin cups, filling 2/3 of the way. Bake for 18 to 20 minutes, until center springs back when gently touched or a metal skewer inserted comes out clean.