Chocolate Olive Oil Cupcakes with Goat Cheese Frosting and Pistachios
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Ingredients
~32 cupcakes
- 3 oz fine-quality semisweet chocolate
- 1 ½ cups hot brewed coffee [or cold press, heated]
- 1 ½ cups unsweetened cocoa powder [not Dutch process]
- 3 cups sugar
- 2 ½ cups unbleached all-purpose flour
- 2 tsp baking soda
- ¾ tsp baking powder
- 1 ¼ tsp salt
- 3 large eggs
- ¾ cup olive oil
- 1 ½ cups well-shaken buttermilk
- ¾ tsp pure vanilla extract
- For the frosting:
- 3 sticks unsalted butter, cut into chunks and softened
- 2 ounces goat cheese, room temperature
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 vanilla bean, seeds scraped
- 1/4 teaspoon salt
- 3 cups powdered sugar
- pistachios, chopped
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Preparation
Step 1
Preheat oven to 375 degrees. Line pans with paper liners.
Step 2
Finely chop chocolate and place in a bowl with the cocoa powder. Pour the hot coffee over the chocolate and cover. Let sit for five minutes, and then whisk until smooth.
Step 3
Into a large bowl sift together sugar, flour, baking soda, baking powder, and salt.
Step 4
In another large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored [about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer].
Step 5
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
Step 6
Add sugar mixture and beat on medium speed, until just combined. Chill batter for 30 minutes.
Step 7
Divide batter between pans, filling about 3/4 full.
Step 8
Bake 10 to 14 minutes, until a tester inserted in center comes out with the tiniest bit of crumbs.
Step 9
Cool cupcakes completely in pans on racks. Remove and frost.
Step 10
For the frosting: Beat the butter, goat cheese, milk, vanilla, vanilla bean seeds, and salt together in a large bowl with an electric mixer on medium high speed until smooth, 1-2 minutes.
Step 11
Reduce the speed to medium low, slowly add the powdered sugar and beat until incorporated and smooth, 4-6 minutes.
Step 12
Increase the mixer speed to medium high and beat until the frosting is light and fluffy, 5-10 minutes.
Step 13
Frost cupcakes and sprinkle with chopped pistachios.
Step 14
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Chef's notes
The batter does need to be chilled for 30 minutes, so plan accordingly.
This makes a lot of cupcakes – almost 32.
The frosting only has a tiny bit of goat cheese in it, but the flavor goes a long way.
If the goat cheese is too soft, it can mess with the texture of the frosting.
