Saturday, 27 May 2017


     Hello everyone! I've been a bit swamped with studying this month, waiting for it to be over. Just a quick update to let you know that I will be back on this site with more delicious and inspirational recipes in June, taking you around Zurich and other charming places. For now... I have this simple yet so yummy recipe for chocolate cupcakes with white chocolate frosting. These are very special!

     It came to me this morning that I didn't have enough eggs or milk to make the usual recipe I would have made for chocolate muffins or cupcakes. After stretching my mind a bit, I came to the conclusion that I could use olive oil and create a recipe that resembles the one I make for an olive oil chocolate cake. The result? Quite impressive, to say the least. The cupcakes turned out to be very moist and perfect in texture, missing nothing in tastiness from typical ones containing eggs and milk. So to say, if you want a light version of muffins without butter, eggs or milk (or you are a vegan), you can skip the frosting and just make the cupcake batter. Enjoy either way!

Chocolate Olive Oil cupcakes with White Chocolate Ganache Frosting

ingredients (for 15-20 cupcakes depending on size)

3 cups shifted flour
1 1/2 cup sugar
1 1/4 cup cold water
1/4 cup extra virgin olive oil
6 tablespoons unsweetened cacao
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1 teaspoon vanilla essence

for white chocolate ganache frosting

250gr white chocolate
150ml heavy cream
50gr softened butter

how do I make it?

1. Prepare your frosting first. Put your chocolate in a heatproof bowl. In a medium saucepan heat your heavy cream until it starts getting hot (not boiled). Once it's heated , pour over your white chocolate and start stirring with a spatula until the chocolate has melted completely.
2. Allow the ganache to cool completely (for about an hour). Continue with the cupcakes batter.
3.Mix all of the ingredients for the cupcake batter very well in a standing mixer. Preheat your oven to 180 C.
4.Prepare your muffin/cupcake tins like you do normally. With the help of a spoon, fill up each tin with enough quantity, leaving about 1cm empty from the top. Don't be afraid of the batter spreading when baking. In order to avoid this to happen, have your over well preheated.
5. Bake your cupcakes for 25 to 30 minutes. After 20 minutes check if they are done by inserting a toothpick in the centre of cupcake. If they are done, it should come out without any trace of liquid batter. If they are not ready, continue baking and take a look at them after a couple of minutes.
6. When they are done take them out and let them cool completely.
7. Continue with your ganache by placing the soft butter on the bowl of standing mixer and pour inside the cool ganache. Start mixing on high speed until soft peaks form.
8. When it's ready take a spatula and start covering each cupcake by doing circular moves. If you are fancier than myself, make shapes using a frosting bag with the tip you desire!
9. Enjoy a mouthful of goodness!


  1. Μου τρεχουν τα σαλια!!! Οτι εχει λευκη σοκολατα ειναι κολαση!!!

    1. Χαχα ναι ειναι μοναδικα αυτα τα cupcakes! Σ᾽ευχαριστω πολυ Αναστασια μου.

      Μαρια xxx