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
- 1/3 cup whole milk
- 1 egg
- 4 teaspoons extra-virgin olive oil
- ½ teaspoon vanilla extract
- 1/3 cup prepared chocolate pudding (such as Jell-O®)
- ¼ cup semisweet chocolate chips (such as Nestle® Toll House®), or to taste (Optional)
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 74 | |
% Daily Value * | |
Total Fat3g | 3% |
Saturated Fat1g | 5% |
Cholesterol11mg | 4% |
Sodium89mg | 4% |
Total Carbohydrate12g | 4% |
Dietary Fiber1g | 2% |
Total Sugars7g | |
Protein1g | |
Vitamin C0mg | 1% |
Calcium23mg | 2% |
Iron1mg | 3% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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