Mini Chocolate Cupcakes

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!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 74 Calories

Ingredients

• 1 egg
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 3 tablespoons unsweetened cocoa powder
• ¼ cup white sugar
• ½ cup all-purpose flour
• ¼ cup light brown sugar
• ⅓ cup whole milk
• 4 teaspoons extra-virgin olive oil
• ⅓ cup prepared chocolate pudding (such as Jell-O®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.

Step 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.

Step 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.

Step 4

Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.