Mini Chocolate Cupcakes
Description
These poppable, mini chocolate cupcakes use extra-virgin olive oil and chocolate pudding for flavor and texture that everyone will love.
Ingredients
•
1/2 cup all-purpose flour
•
1/4 cup light brown sugar
•
1/4 cup white sugar
•
3 tablespoons unsweetened cocoa powder
•
1/4 teaspoon baking soda
•
1/4 teaspoon baking powder
•
1/4 teaspoon salt
•
1/3 cup whole milk
•
1 egg
•
4 teaspoons extra-virgin olive oil
•
1/2 teaspoon vanilla extract
•
1/3 cup prepared chocolate pudding (such as Jell-O®)
•
1/4 cup semisweet chocolate chips (such as Nestle® Toll House®), or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
2
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.
3
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.
4
Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
5
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.