Chocolate and raspberry cupcake made with olive oil

Huile d'olive d'Aix-en-Provence PDO Huile d'olive de Nice PDO
Subtle flavour Intense flavour
Cupcake chocolat - framboise 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 moist 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 icing:
  • 50g icing sugar
  • 5 tablespoons of raspberry purée
  • 200g mascarpone
  • 1 teaspoon of full-flavoured olive oil
  • A little red food colouring (or beetroot juice)
  • 15 fresh raspberries for decoration (optional)

Tip

Two types of olive oil are used in this chocolate and raspberry cupcake recipe: - the mild-flavoured olive oil is ideal for making desserts; it adds moisture and subtle fruity notes (ripe, dried, red fruits, etc.). You can also try making these moist chocolate cupcakes with an ‘old-fashioned’ olive oil. -For the icing, we’ve opted for an intense-flavoured olive oil, which pairs very well with red berries. Cupcakes can be made in a whole range of different flavours… Why not try the chocolate and pistachio, chocolate and passion fruit, and chocolate and orange versions?

Instructions

  • Prepare the 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. Then 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 dust individual ramekins with flour. Bake immediately for 20 to 30 minutes (depending on the oven). Then leave to cool completely.
  • Whilst the cakes are baking, prepare the icing: mix all the ingredients together in a bowl (except the fresh raspberries); the icing should be completely smooth. Set aside in the fridge whilst the cakes cool.
  • Fill a piping bag with icing and pipe it onto each cooled cake. Then decorate as you wish, with fresh raspberries (in season) or chocolate or sugar decorations.

Tip

Two types of olive oil are used in this chocolate and raspberry cupcake recipe: - the mild-flavoured olive oil is ideal for making desserts; it adds moisture and subtle fruity notes (ripe, dried, red fruits, etc.). You can also try making these moist chocolate cupcakes with an ‘old-fashioned’ olive oil. -For the icing, we’ve opted for an intense-flavoured olive oil, which pairs very well with red berries. Cupcakes can be made in a whole range of different flavours… Why not try the chocolate and pistachio, chocolate and passion fruit, and chocolate and orange versions?
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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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