Dark Chocolate Balsamic Cupcakes

I love a good cupcake, especially when good olive oil is used. These cupcakes are deeply chocolatey and super indulgent. Dark Chocolate Balsamic Cupcakes are comfort food with a gourmet twist. A splash of Dark Chocolate Balsamic quietly intensifies the cocoa, adding cherry‑like depth and a hint of intrigue without tasting “vinegary.” Easy to put together and familiar like your favorite chocolate cupcake, but with a rich, sophisticated flavor that feels bakery‑worthy.

Dark Chocolate Balsamic Vinegar

Vanilla Olive Oil

Fleur de Sel Sea Salt

Cupcake Ingredients

1 ⅓ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup Vanilla Olive Oil
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
¼ cup Dark Chocolate Balsamic Vinegar

Frosting Ingredients

1 cup butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
3-4 tablespoons heavy cream

Garnish

Fluer de Sel Sea Salt and shaved dark chocolate if desired.

Preparation

1.    Preheat oven to 350°F. Line a muffin tin with paper cupcake liners.
2.    In a medium bowl, whisk together dry ingredients flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3.    In a large bowl, beat together oil, eggs, buttermilk, vanilla extract, and dark chocolate balsamic vinegar until smooth.
4.    Add dry ingredients to the wet mixture in three additions, mixing until just combined. Do not over mix! 
5.    Pour batter into the prepared cupcake liners, filling each about 2/3 full.
6.    Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7.    Let cool in the tin for 10 minutes, then transfer individual cupcakes to a wire rack to cool completely.
8.    To make the frosting, in a large bowl, beat butter until smooth. Add powdered sugar, cocoa powder, vanilla extract, and 3 tablespoons heavy cream and beat until light and fluffy. If needed, add more heavy cream to reach desired consistency.
9.    Spread or pipe frosting onto cooled cupcakes, add fresh dark chocolate if desired and a pinch of Fleur de Sel Sea Salt.

Serve and enjoy!