Olive Oil in Cupcakes??

I must be a madwoman! But, I'm not, I promise you they are good, and a bit healthier for you as well. I am trying to move closer in that direction. The first time I made cupcakes with olive oil in them was when I went to visit my cousin in Minnesota, and they were so good that I just had to try it myself. The recipe that I found I do not believe called for enough liquid. The cupcakes were alright, but a bit dry. Therefore, I would say to add just a bit more olive oil- an alteration that I made in the recipe that follows. The frosting I made, however, had porportions that could not have been any more spot on. Please enjoy the following recipe for Mocha Olive Oil Cupcakes with Coconut Buttercream Frosting.

Mocha Olive Oil Cupcakes
What's Inside
-1 1/2 cups flour
-3 tbsp cocoa
-2 tsp baking powder
-2 large, room temperature eggs
-1/2 cup sugar
-1/2 cup olive oil
-1 tbsp strongly brewed instant coffee
-1/3 cup fat-free milk

How to Make Them:
1) Preheat oven to 350. Line a 12-cup muffin tin with muffin liners
2) Whisk flour, cocoa and baking powder in a bowl
3) In a seperate bow, whist together eggs, sugar and olive oil until thick, then whisk in coffee
4) Add flour and pour in milk. Stir until well combine.
5) Fill each liner about halfway full and bake for about 18-20 minutes
6) Cool completely before frosting unless you want it to melt and run down the sides of your cupcakes

Coconut Buttercream Frosting
What's Inside
-3 cups powdered sugar
-1/3 cup softened butter or margarine
-3 tbsp milk
-1 tsp coconut extract
-Coconut flakes for topping

How to Make It:
1) Blend all ingredients until well combine. Once cupcakes are cooled, top them with frosting and sprinkle coconut on top. Yum!