Chocolate Olive Oil Cupcakes

• 2 cups Flour
• 1/4 cups Cocoa
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 3 whole Large Eggs, At Room Temperature
• 1 cup Sugar
• 1/2 cups Extra Virgin Or Regular Olive Oil
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Almond Milk

1. Preheat oven to 350u0b0F. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside.
2. Whisk flour, cocoa, baking powder and salt in a bowl; set aside.
3. In a separate bowl, whisk eggs, sugar and olive oil, until thick and well-mixed. Whisk in the vanilla extract. Add the flour mixture to the creamed mixture and pour in the milk, stirring well with a wooden spoon until just combined. Spoon batter into prepared muffin cups, filling each muffin liner 2/3 of the way full. Bake for 18 to 20 minutes, until center springs back when gently touched or a metal skewer inserted comes out clean.

flour, cocoa, baking powder, kosher salt, eggs, sugar, olive oil, vanilla, almond milk

Taken from tastykitchen.com/recipes/desserts/chocolate-olive-oil-cupcakes/ (may not work)