Mini Chocolate Cupcakes recipe
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Ingredients
- ½ cup all-purpose flour ¼ cup light brown sugar ¼ cup white sugar 3 tablespoons unsweetened cocoa powder ¼ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ⅓ cup whole milk 1 egg 4 teaspoons extra-virgin olive oil ½ teaspoon vanilla extract ⅓ cup prepared chocolate pudding (such as Jell-O®) ¼ cup semisweet chocolate chips (such as Nestle® Toll House®), or to taste
Nutrition Info
- 74.3 caloriescarbohydrate: 12 gcholesterol: 11.1 mgfat: 2.7 gfiber: 0.6 gprotein: 1.4 gsaturatedFat: 1 gservingSize: -sodium: 88.5 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Mini Chocolate Cupcakes
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips, batter will be runny and not very thick.
Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.