FOOD AND DRINK FAVORITE: chocolate olive oil cupcakes with ...

I've been trying to come up with words for a Valentine's post, and while I believe in the goodness of candied hearts and long-stemmed roses, I don't feel that my experience of life and love can be wrapped up in a roses-are-red monologue of sorts. Bittersweet is my word of choice these last few years: watching the day and night work things out together. They are fierce companions.

But I do celebrate. I am loved, and loved well. This heart has some broken and torn pieces, but we have learned to mend, and protect the delicate. We have watched the sun cast shadows, and we have walked through them, hand in hand.

'In this terrible ocean, in this terrible sea, we are pearls.'?

- Lee Bozeman

Chocolate Olive Oil Cupcakes with Goat Cheese Frosting and Pistachios

cupcakes

This recipe is adapted from Orangette, who adapted from Epicurious. The batter does need to be chilled for 30 minutes, so plan accordingly. This makes a lot of cupcakes - almost 32.

3 oz fine-quality semisweet chocolate
1 ? cups hot brewed coffee [or cold press, heated]
1 ? cups unsweetened cocoa powder [not Dutch process]
3 cups sugar
2 ? cups unbleached all-purpose flour
2 tsp baking soda
? tsp baking powder
1 ? tsp salt
3 large eggs
? cup olive oil
1 ? cups well-shaken buttermilk
? tsp pure vanilla extract

Preheat oven to 375 degrees. Line pans with paper liners.

Finely chop chocolate and place in a bowl with the cocoa powder. Pour the hot coffee over the chocolate and cover. Let sit for five minutes, and then whisk until smooth.

Into a large bowl sift together sugar, flour, baking soda, baking powder, and salt. In another large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored [about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer]. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, until just combined. Chill batter for 30 minutes.*

Divide batter between pans, filling about 3/4 full. Bake 10 to 14 minutes, until a tester inserted in center comes out with the tiniest bit of crumbs.

Cool cupcakes completely in pans on racks. Remove and frost.

goat cheese frosting with vanilla bean and pistachios

This frosting is inspired by Always With Butter's birthday cake. It is creamy, dreamy goodness.

4 tablespoons butter, room temperature
8 ounces cream cheese, room temperature
8 ounces goat cheese, room temperature
1 tablespoon vanilla
1 vanilla bean, scraped
pinch of salt
2 1/2 cups powdered sugar
pistachios, shelled and chopped

In a standing mixer, beat butter, cream cheese and goat cheese until smooth and slightly whipped, about 3 minutes. Add vanilla, vanilla bean and salt, and beat until combined. Turn mixer to low, and slowly add the powdered sugar [about 1/2 cup at a time] until combined. Increase speed to medium high, and beat frosting until smooth and slightly whipped, 4-5 minutes. Frost cupcakes and sprinkle with pistachios, if desired.

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