Chocolate Olive Oil and Blood Orange Cupcakes

Makes 12 cupcakes.

INGREDIENTS:

1 cup coconut milk

1/3 cup LunaOlivo Blood Orange Olive Oil 

1 teaspoon vanilla extract

1 teaspoon blood orange zest, finely grated

3/4 cup sugar

1 cup all-purpose flour

1 tablespoon almond meal

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

For Frosting:

1/2 cup butter or margarine, room temperature

2-3 cups confectioners' sugar

1/2 teaspoon vanilla extract

3 tablespoons blood orange juice

1 teaspoon blood orange zest, finely grated

1-2 tablespoons soy creamer or heavy cream (as needed)

DIRECTIONS:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, vanilla extract, and zest until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in orange juice, zest, and vanilla. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar or added cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.