Ingredients
16
16 servings
- •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.
Nutritional Facts
Per 16 servings
- Calories: 74
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 1g
- Protein: 1g
- Sugar: 7g
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