For the Olive Oil Cupcakes:Preheat oven to 375 degrees and prep a cupcake tin with liners.Sift together flour, baking powder, and salt in a large bowl. In a mixing bowl combine sugar, lemon zest (rub together to extract the oils from the zest), and olive oil. Mix on high speed until combined. Beat in eggs one at a time, beating after each addition.Add 1/3 of the flour mixture on slow speed then add 1/2 of the lemon juice and continue mixing. Add another 1/3 of the flour mixture followed by the remaining lemon juice and the remaining flour mixture. Beat until combined. Stir in thyme.Fill the cupcake liners 3/4 full and bake for 20 minutes, or until they spring back with light pressure. Remove the cupcakes from the tin to a cooling rack.For the Dark Chocolate Balsamic Balsamic Whipped Cream:Combine cream, sugar, and Dark Chocolate Balsamic vinegar in a mixing bowl. Use a hand mixer on medium speed for 5 minutes, until soft peaks form.Be sure the cupcakes are completely cooled before frosting.An Olive Tap Original Recipe by Samantha, Providence
