Mimi's Organic Eats » Cake & Cupcake Recipes » Chocolate Cupcakes Without a Mixer

Chocolate Cupcakes Without a Mixer

This simple recipe for Olive Oil Chocolate Cupcakes is an easy one bowl chocolate cupcakes recipe! I even use my Chocolate Ganache Frosting so this recipe, so you can make chocolate cupcakes without a mixer!

If you’re looking for more cupcake recipes, be sure to check out some of my other favorites like Maple Bacon Brown Sugar Cupcakes, Cookies ‘N Cream Cupcakes, or my Brown Sugar Carrot Cupcakes.

chocolate olive oil cupcakes
chocolate olive oil cupcakes

Why You'll Love This Recipe

Easy: This recipe for Olive Oil Chocolate Cupcakes is incredibly easy! This recipe for one bowl chocolate cupcakes only requires one bowl for the batter and then one bowl for the frosting! Minimal dishes, minimal work, easy to make anytime!

Chocolate Cupcakes No Mixer Needed: Want chocolate cupcakes, but don’t want the hassle of getting out the stand mixer, cleaning it, or even using a hand mixer (my nemesis)? These chocolate cupcakes without a mixer just require two mixing bowls, a whisk, and a spatula! That’s it!

Moist & Fluffy: This is an Olive Oil Chocolate Cupcakes recipe, which makes these cupcakes incredibly moist and fluffy. I prefer using oil in cakes over butter most of the time as I find it makes a moister cake. I use olive oil in this recipe, but you could also use avocado oil, canola oil, or sunflower oil.

Rich & Chocolatey: I top these Olive Oil Chocolate Cupcakes with a rich and decadent Chocolate Ganache Frosting. I love this frosting recipe as it is rich and chocolatey, but it is also so easy! One of the things I despise frosting is making a huge mess with sifting all the powdered sugar. When I owned my bake shop, it was like you were in a constant snow globe of powdered sugar whenever you were in the back, haha. So, I absolutely love making icing without powdered sugar as it’s so easy and there’s way less clean up!

chocolate olive oil cupcakes

Ingredients for Chocolate Olive Oil Cupcakes

Carapelli Organic Extra Virgin Olive Oil

Organic Valley Heavy Whipping Cream

Organic Valley Large Eggs

Simply Organic Vanilla Extract

Wholesome Organic Cane Sugar

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Nuts.com Organic Dark Chocolate Chips

chocolate olive oil cupcakes

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Tools Needed

Digital Food Scale

Mixing Bowl

Whisk

Spatula

chocolate olive oil cupcakes

How to Make Chocolate Cupcakes Without a Mixer

Step 1

To make the frosting: In a heatproof bowl, add the chocolate and cream. Using a double boiler, melt, while stirring, until combined. Remove from heat. Alternatively, you can microwave in 30 second intervals, stirring between each one to prevent burning, until the chocolate and cream are completely combined.

Cover the bowl with plastic wrap and place in the fridge for at least 2 hours or overnight.

Step 2

Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.

Step 3

To make the batter: In a large mixing bowl, add the olive oil, heavy whipping cream, and eggs, and vanilla extract, and whisk to combine.

Add the cane sugar, flour, cocoa, baking powder, and fine sea salt in that order. Fold together with a spatula until you have a smooth batter.

Step 4

Fill cupcake liners three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.

Step 5

Remove the frosting from the fridge and give it a stir with a spatula to mix it up. Using a butter knife, add frosting on top of each cupcake. Top with desired toppings.

chocolate olive oil cupcakes

Topping Ideas

• Rainbow Sprinkles

• Chocolate Sprinkles

• Strawberries

• Blueberries

• Blackberries

• Raspberries

• Chocolate Chips

• Chopped Nuts (peanuts, pecans, cashews, almonds, or walnuts)

Caramel Sauce

chocolate olive oil cupcakes

FAQ's

Can I use a mixer?

Absolutely! If you want the ease of using your stand mixer or hand mixer, you can make this recipe with either one.

Can I use another kind of oil?

Yes, if you don't have olive oil or don't want to use it, you can use avocado oil, canola oil, vegetable oil, or sunflower oil. I haven't tested this with coconut oil, it may work, but you would need to melt it if you're going to try that.

What if I don't have a whisk?

If you don’t have a whisk, just use a fork to mix up the oil, cream, and eggs. Use the fork for break the yolks and just scramble it like you would scrambled eggs until it’s combined. Then you can use a spatula for the rest!

Can I make these ahead of time?

Yes, you can make these ahead of time. If you want to just make the frosting and batter ahead of time, they can both stay in the fridge (covered) overnight. Then you can bake off cupcakes and frost the following day. If you make the cupcakes ahead of time, be sure to store them in an airtight container in the fridge.  

How should I store cupcakes with chocolate ganache?

Because chocolate ganache has cream in it, the cupcakes need to be stored in the fridge. These should be stored in an airtight container in the fridge to help keep them moist. They’ll last for about 3 days.

Craving More?

chocolate olive oil cupcakes

Chocolate Cupcakes Without a Mixer

Mimi Council
Learn how to make Chocolate Cupcakes without a mixer! These easy Olive Oil Chocolate Cupcakes are simple and delicious!
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Makes 18 cupcakes
Calories 379 kcal

Ingredients
 
 

Frosting

Batter

Toppings

Instructions
 

  • To make the frosting: In a heatproof bowl, add the chocolate and cream. Using a double boiler, melt, while stirring, until combined. Remove from heat. Alternatively, you can microwave in 30 second intervals, stirring between each one to prevent burning, until the chocolate and cream are completely combined.
  • Cover the bowl with plastic wrap and place in the fridge for at least 2 hours or overnight.
  • Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
  • To make the batter: In a large mixing bowl, add the olive oil, heavy whipping cream, and eggs, and vanilla extract, and whisk to combine.
  • Add the cane sugar, flour, cocoa, baking powder, and fine sea salt in that order. Fold together with a spatula until you have a smooth batter.
  • Fill cupcake liners three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
  • Remove the frosting from the fridge and give it a stir with a spatula to mix it up. Using a butter knife, add frosting on top of each cupcake. Top with desired toppings.
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

High Altitude – Bake at 350°F for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 379kcalCarbohydrates: 42gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 53mgSodium: 152mgPotassium: 194mgFiber: 2gSugar: 23gVitamin A: 371IUVitamin C: 0.2mgCalcium: 78mgIron: 2mg
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