Floating Olive Branch
Chocolate Guinness Cupcakes with Espresso Balsamic Glaze


Cake Mix: 

1 box chocolate cake mix 

1/2 cup Arbequina Extra Virgin Olive Oil 

1/4 cup Chocolate Infused Dark Balsamic 

3/4 cup Guinness beer

3 eggs 

1 teaspoon Fleur de Sel 


Espresso Balsamic Glaze: 

1 3/4 cups powdered sugar 

2 tablespoons sour cream 

3 tablespoons Espresso Infused Balsamic Vinegar 

Chocolate shavings, for garnish 


Preheat oven to 350°F, line a muffin tin with cupcake liners, and lightly spritz with cooking spray.
Place the cake mix, olive oil, balsamic, beer, eggs, and salt in a large bowl and whisk to combine the batter. Divide the batter between the tins, filling each 2/3 full. Place in the oven and bake for 20 minutes or until the cupcakes are cooked through. Remove from the oven and set aside to cool on a wire rack.
Place powdered sugar, sour cream, and balsamic vinegar in a medium bowl and whisk to combine the glaze. If it is too thick, thin with a teaspoon or two of milk.
Once the cupcakes have cooled, spoon the glaze over the cupcakes and refrigerate until ready to serve. Sprinkle with chocolate shavings before serving.