Chocolate Olive Oil Cupcakes with Olive Oil Icing

Ingredients:

• 1⅓ cups YesYouCan Self Raising Flour, sifted
• ¾ cup dutch-process cocoa powder, sifted 
• Pinch of sea salt flakes
• 1 cup light olive oil
• ½ cup boiling water 
• 2 cups lightly packed brown sugar 
• 3 eggs, room temperature 
• 1 tbsp vanilla extract 

Icing

• 1¼ cup gluten-free icing sugar mixture, sifted 
• ½ cup dutch-process cocoa powder, sifted 
• ⅔cup light olive oil 
• Optional garnish - berries, chocolate shavings, nuts

Method:

1. Preheat the oven to 160°C (fan-forced) and line cupcake trays with paper cases.
2. Add cocoa, salt, olive oil and boiling water to a bowl and whisk to incorporate. Add the brown sugar, eggs and vanilla and whisk until smooth. Finally, whisk in the flour until combined. 
3. Pour the batter into the cupcake cases until they are two thirds full. Bake for 25 minutes or until an inserted skewer comes out clean. Set aside to cool completely.
4. To make the icing, combine the dry ingredients in a bowl. Slowly drizzle in the olive oil while continuously whisking until you achieve a thick spreadable consistency. Spread the icing over the cupcakes and garnish.