Chocolate and passion fruit cupcake made with olive oil

Huile d'olive de Nice PDO
Subtle flavour
Cupcake chocolat - passion à l'huile d'olive
A PDO
Preparation
25 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
For the chocolate cakes:
  • 200g dark chocolate
  • 90g of mild-flavoured olive oil
  • 6 eggs
  • 150g of sugar
  • 1 sachet of vanilla sugar
  • 100g of flour
For the passion fruit icing:
  • 15 cl of full-fat single cream (30%)
  • 50g icing sugar
  • 10 cl of passion fruit juice
  • 180g mascarpone
  • 1 teaspoon of mild-flavoured olive oil

Tip

Olive oils with a subtle flavour are ideal for baking cakes; they add moistness and subtle hints of dried fruit. Choose an PDO Nyons olive oil, an PDO Nice olive oil, or varieties such as Lucques, Cailletier, Tanche, Grossane or Rougette… for this recipe for chocolate and passion fruit cupcakes made with olive oil. Cupcakes can be made in a whole range of different flavours… Why not try the chocolate and pistachio, chocolate and raspberry, and chocolate and orange versions?

Instructions

Prepare the chocolate cakes:
  • Preheat the oven to 200°C. Melt the chocolate in a bain-marie. Remove from the heat and add the olive oil. In a mixing bowl, whisk together 3 whole eggs, 3 egg yolks (set the whites aside), the sugar and the vanilla sugar. Add the flour, stirring regularly.
  • Pour in the chocolate and olive oil mixture very slowly whilst stirring.
  • Whisk the 3 egg whites until stiff. Gently fold them into the batter.
  • Grease and flour the individual moulds. Bake immediately for 20 to 30 minutes (depending on the oven). Then leave to cool completely.
<strong>Prepare the passion fruit icing:</strong>
  • Whip the double cream until stiff. Add the icing sugar and whip again. Add the passion fruit juice, followed by the mascarpone and olive oil. Finish by whisking vigorously until the icing takes shape (the consistency should be fairly firm and very smooth).
  • Fill a piping bag with icing and pipe it onto each cooled cake. Decorate as you wish.

Tip

Olive oils with a subtle flavour are ideal for baking cakes; they add moistness and subtle hints of dried fruit. Choose an PDO Nyons olive oil, an PDO Nice olive oil, or varieties such as Lucques, Cailletier, Tanche, Grossane or Rougette… for this recipe for chocolate and passion fruit cupcakes made with olive oil. Cupcakes can be made in a whole range of different flavours… Why not try the chocolate and pistachio, chocolate and raspberry, and chocolate and orange versions?
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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