I'm making a batch of chocolate cupcakes for a customer an i totally forgot i was all out of vegtable oil. I googled an found applesauce or olive oil.But i figured you ladies would know the best thing to use to substitute the oil?
Thanks!

I have heard applesauce although I have never done it. I woudn't say olive oil, I would think it would make the cake very heavy...may be worth the while just to run to the store and get some oil...LOL

I'm afraid both the applesauce an the olive oil will ruin the chocolate flavor.I may just have DH do that!

Melted butter.

I've used applesauce and it gives the cake a nice consistenency. You do not get an applesauce taste.

Thanks for all your help ladies!I ended up using 8 TBS of melted butter an they turned out ok.I was SO upset i forgot the oil.Usually i'm better prepared then that.

I was reading somewhere you can use mayo as a oil sub ...heres the were I was reading hee hee i bookmarked it just in case ...http://www.vocalpoint.com/surprise.html?contentId=500000090

shortening or softened butter in equal measurment as the oil.

Olive oil would be too strong for my taste buds

I have used cheap (not extra virgin) olive oil and it was fine.

For chocolate cake you can use prune puree instead of applesauce.

Shortening is actually vegetable oil, as so is olive oil, both go well with chocolate (maybe not the extra virgin). Butter is also good, you have to remember that it does not sub 1:1 to oil. Butter is not all oil (17-20% is water depending on the brand). Lower moisture helps create cakes that rise higher, so you may want to substittute butter by increasing the amount of "fat" by 20% while reducing the total amount of liquids in 20%

Sounds complicated but it's not, just a matter of practice.

Light olive oil is absolutely fine for baking. I use it all the time. It has no flavor, just like veg oil. You obviously don't want to use the green extra-virgin kind.