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
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.