Ingredients

• 1 1/2 cups all-purpose flour 
• 6 tablespoons unsweetened cocoa 
• 1 teaspoon instant espresso powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 large eggs
• 1 1/4 cups sugar
• 6 tablespoons Greek yogurt
• 3 tablespoons extra virgin olive oil
• 1/2 cup milk
• 1 1/2 teaspoon vanilla extract

Optional glaze:

• 6 ounces semi-sweet chocolate
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 350°F. Lightly coat two 6-cavity donut pans with olive oil. In a large bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt. 

Step 2

In a separate bowl, whisk the eggs until frothy, then add the sugar and whisk until incorporated. Whisk in the yogurt, olive oil, milk, and vanilla. Fold in the dry ingredients. 

Step 3

Use a large spoon or a pastry bag fitted with a large plain tip to fill the donut pans. Bake for 10 minutes or until springy to the touch. Allow to cool in the pans, and then glaze if desired.

Step 4

For the glaze, place 5 ounces of the chocolate in a small, microwave-safe glass bowl and melt at 50 percent power for 3 minutes; repeat if needed until the chocolate is almost fully melted. Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down; then stir until smooth. Stir in the olive oil until fully blended. Dip the top of each donut into the chocolate and then place on a cookie sheet to firm up.

Ingredients

• 2 cups all-purpose or pastry flour
• 1/2 cup cocoa
• 2 teaspoons baking powder 
• 3/4 teaspoon baking soda
• 3/4 teaspoon instant espresso powder
• 1 teaspoon kosher salt
• 1-1/2 cups sugar 
• 2 extra-large eggs 
• 1 cup Greek yogurt 
• 3/4 cup extra virgin olive oil
• 1/4 cup milk 
• 1-1/2 teaspoons vanilla extract
• 12 ounces chocolate chips

Directions

Step 1

Heat your oven to 350°F. Prep a 12-muffin pan with paper liners or lightly coat with some olive oil. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, espresso powder, and salt. In a second, larger bowl, whisk the sugar and eggs until well blended and then whisk in the yogurt, followed by the olive oil, milk, and vanilla. Slowly add the wet ingredients to the flour mixture, folding with a spatula as you go, until mostly incorporated. Add about 10 ounces of chips and finish folding all the ingredients together. Use an ice cream scoop to fill the cupcake liners, then sprinkle the tops with the remaining chips.

Step 2

Bake for 25 to 30 minutes, depending on your oven—the cupcakes are done when the point of a knife inserted in the center of a few cupcakes comes out almost clean (there may be melted chocolate from the chips, but shouldn’t be wet batter).