Chocolate Guinness Cupcakes with Espresso Balsamic Glaze

These decadent EVOO cupcakes are the perfect St. Patrick's Day dessert, combining rich flavors with a gourmet twist. Made with a boxed cake mix enhanced by our smooth Arbequina Extra Virgin Olive Oil, Chocolate Infused Balsamic Vinegar, and Guinness, they offer a moist, flavorful bite. Topped with a luscious glaze of powdered sugar, sour cream, and our bold Espresso-Infused Dark Balsamic Vinegar, these cupcakes deliver the perfect balance of sweetness and tang.

Ingredients: 

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 

Instructions 

Preheat oven to 350°F, line a muffin tin with cupcake liners, and lightly brush with extra virgin olive oil for a non-stick finish. Place the cake mix, Arbequina Extra Virgin Olive Oil, Chocolate Infused 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. Remove from the oven and set aside to cool on a wire rack. 
Place powdered sugar, sour cream, and Espresso Infused 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.