Chocolate Olive Oil Cake As Cupcakes

Our answer

Nigella's Chocolate Olive Oil Cake (from NIGELLISSIMA) has two versions, one is a gluten free version made with ground almonds (almond meal) and the other is made with plain (all-purpose) flour. We suspect that the flour version is more suited to convert to cupcake form. The gluten free version tends to sink slightly as it cools and if made in cupcake form the sinking can be more marked.

For the flour version it is likely that the batter would make about 15 cupcakes, if you fill each paper case half full with batter. The oven temperature should be the same, at 170c/325F, and the cupcakes will probably take 15 to 20 minutes to bake. A cake tester inserted into the centre of the cupcakes should come out with a couple of damp crumbs clinging to it. Cool the cupcakes in the pan on a wire rack for 15 to 20 minutes before removing them from the pan. However we would emphasise that we have not tested the recipe in this form and so regret that we cannot guarantee the results.