Recipe by Stephcookie
(makes 8-10 cupcakes, feel free to double the recipe for a larger batch)
2 large eggs
1 large egg yolk
110g (about 1/2 cup) sugar
1 packed tsp finely grated orange zest
1/2 cup extra-virgin olive oil
2/3 cup cake flour (not self-rising)
1/2 tsp salt
1/2 tsp baking powder
For the chocolate ganache:
200g good quality dark chocolate, finely chopped
150ml (about 2/3 cup) pure/pouring cream (or heavy whipping cream)
Optional: 1/2 cup icing (confectioner’s) sugar, sifted
Sea salt, to sprinkle on top
Preheat oven to 160°C. Place 8-10 paper liners in a cupcake tray.
Whisk eggs, yolk, granulated sugar and orange zest in a medium bowl until foamy. Add oil in a slow, steady stream, whisking constantly until combined. Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions.
Fill cupcake papers, about 2/3 full, and bake until light gold and testers inserted into centers come out clean, about 15 minutes. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack.
Prepare the ganache; place chocolate in a medium heatproof bowl. Gently heat cream in a small saucepan until it just comes to the boil. Pour over the top of chocolate and set aside for 5 minutes to allow the chocolate to melt. Use a whisk to stir the mixture together until smooth. Chill until it reaches room temperature and thickens.
At this point you can spread the ganache over the top of your cupcakes, or if you prefer you can add the icing sugar and beat the mixture using an electric mixer to make it fluffy (beating the mixture increases the risk that it will split, so be careful not to overmix). Spoon or pipe over the top of cupcakes and sprinkle a pinch of sea salt on top. Serve immediately, or store in the fridge in an airtight container for up to 3 days.