Name: Mini Chocolate Cupcakes
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: All-purpose flour - ½ cup; Light brown sugar - ¼ cup; White sugar - ¼ cup; Unsweetened cocoa powder - 3 tablespoons; Baking soda - ¼ teaspoon; Baking powder - ¼ teaspoon; Salt - ¼ teaspoon; Whole milk - ⅓ cup; Egg - 1; Extra-virgin olive oil - 4 teaspoons; Vanilla extract - ½ teaspoon; Prepared chocolate pudding (such as Jell-O®) - ⅓ cup; Semisweet chocolate chips (such as Nestle® Toll House®), or to taste (Optional) - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mini Chocolate Cupcakes

1. All-purpose flour - ½ cup

2. Light brown sugar - ¼ cup

3. White sugar - ¼ cup

4. Unsweetened cocoa powder - 3 tablespoons

5. Baking soda - ¼ teaspoon

6. Baking powder - ¼ teaspoon

7. Salt - ¼ teaspoon

8. Whole milk - ⅓ cup

9. Egg - 1

10. Extra-virgin olive oil - 4 teaspoons

11. Vanilla extract - ½ teaspoon

12. Prepared chocolate pudding (such as Jell-O®) - ⅓ cup

13. Semisweet chocolate chips (such as Nestle® Toll House®), or to taste (Optional) - ¼ cup

How to cook deliciously - Mini Chocolate Cupcakes

1. Stage

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

2. Stage

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. Stage

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. Stage

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

5. Stage

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