Description
I’m very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it’s pricey and you may notice your cupcake is a little dense if it’s sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!
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 (Optional)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 16