Yield: 12 frosted cupcakes
For the Cupcakes
1 cup all purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt
½ cup dark cocoa powder, sifted
1 large egg, room temperature
½ cup OMG! Extra Virgin Olive Oil with Blood Orange
½ tsp vanilla extract
½ cup milk
½ cup hot coffee
Preheat the oven to 350°F. Line a cupcake tin with paper liners or grease each cup with butter and lightly coat with flour.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
In a separate bowl, whisk together the egg, blood orange oil, vanilla, and milk. Stir into the dry ingredients until fully incorporated. Whisk in the hot coffee until the batter is just combined and free of any lumps.
Transfer the batter to the cupcake tin, filling each cup just over half-full. Bake about 15-20 minutes, or until the cupcakes spring back when tapped. Set aside to cool completely before frosting.
For the Frosting
8 oz cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
2 TBS OMG! Extra Virgin Olive Oil with Blood Orange
4 cups powdered sugar, sifted
Using an electric mixer beat the cream cheese and butter on medium speed until incorporated, about 1 minute. Reduce the speed to low and mix in the blood orange oil. Once the oil is incorporated, increase the mixer speed to high and beat until smooth and creamy, about 3 minutes.
Add half the sugar and mix on low speed just until incorporated, then add the remaining sugar. Scrape down the sides of the bowl, return the mixer to high speed and beat until the frosting is fluffy and smooth, about 3 minutes.
Swirl the frosting onto the cooled cupcakes. Refrigerate any uneaten cupcakes. Before enjoying the cupcakes the next day, remove from the refrigerator 20-30 minutes before eating to allow the icing to soften.