Chocolate cupcakes with olive oil and figs

Ingredients:

Cupcakes

• 1/3 cup extra-virgin olive oil, plus more for greasing the pan
• 0.5 cups premium flour + extra for dusting the pan
• 1/4 cup cocoa powder
• 1/4 teaspoon coarse salt
• 1/8 tsp baking soda
• 0.5 cups of sugar
• 1 large egg + 1 large yolk
• 0.5 tsp vanilla extract
• 0.5 tsp finely grated lemon zest
• 6 fresh figs, halved

Glaze

• 110 g dark chocolate, chopped
• 2 tsp honey + extra for drizzling
• 2 teaspoons olive oil
• A large pinch of coarse salt
• 0.5 tsp coarsely ground black pepper + extra for topping

Preparation:

1. Preheat oven to 175°C.
2. Bake some cupcakesGrease and flour a 6-cup muffin tin. In a small bowl, combine the cocoa powder with 1/4 cup hot water; let cool slightly. In another bowl, combine the flour, salt, and baking soda.
3. In the bowl of a stand mixer fitted with a whisk attachment, combine the sugar, egg and egg yolk, vanilla extract, and lemon zest. Beat on medium-high speed until thick and pale, about 1 minute. With the mixer running, pour in the olive oil. Add the chocolate mixture and beat until smooth. Reduce the mixer speed to low, add the flour mixture, and beat until fully incorporated.
4. Divide the batter evenly among the prepared pans. Bake for 10 minutes, then top each cupcake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, another 8-10 minutes. Let cool in the pans on a wire rack for 20 minutes. Then remove the cupcakes from the pans and let cool completely on a wire rack.
5. Prepare the glaze: Place chocolate, honey, olive oil, salt and black pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
6. Frost the cupcakes, drizzle with honey, and sprinkle with black pepper. Cut the remaining 6 fig halves into quarters and arrange them on top of the cupcakes.