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Mini Chocolate Cupcakes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Irresistible mini chocolate cupcakes made with rich olive oil and pudding for a decadent treat.
Ingredients:
  • 0.5 cup all-purpose flour
  • 0.25 cup light brown sugar
  • 0.25 cup white sugar
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.33333334326744 cup whole milk
  • 1 egg
  • 4 teaspoons extra-virgin olive oil
  • 0.5 teaspoon vanilla extract
  • 0.33333334326744 cup prepared chocolate pudding (such as Jell-O®)
  • 0.25 cup semisweet chocolate chips (such as Nestle® Toll House®), or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line 16 mini muffin cups with paper liners.
  • Combine the flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt in a large bowl, then gently break up any clumps with a whisk.
  • In a separate bowl, combine milk, egg, oil, and vanilla extract until fully mixed. Add this mixture to the flour mixture and whisk until smooth and clump-free. Be careful not to overmix. Gently fold in pudding and chocolate chips until a slightly runny batter forms.
  • Use a Wilton® cookie scoop or a measuring cup with a spout to fill prepared cupcake cups 2/3 full with the batter.
  • Bake in the preheated oven for about 10 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

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