For an even richer flavor, consider using dark chocolate chips or adding a pinch of espresso powder to the dry ingredients. Good quality cocoa powder truly makes a difference in the depth of chocolate flavor. Do not overmix the batter; overmixing can lead to tough cupcakes. These cupcakes are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.
Mini Chocolate Cupcakes
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING16 People
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VIEWS13
Indulge in these delightful mini chocolate cupcakes, a symphony of rich cocoa and subtle sweetness. Crafted with extra-virgin olive oil for a tender crumb and without butter to save your time, money, they're a perfect treat for any occasion. The addition of chocolate pudding ensures a moist and decadent experience that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol11 mg
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Fiber1 g
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Protein1 g
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Saturated Fat1 g
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Sodium89 mg
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Sugar7 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350°F (175°C). Line 16 mini muffin cups with paper liners. (5 minutes)
02
Step
3 mins
In a large bowl, whisk together the flour, brown sugar, white sugar, cocoa powder, baking soda, baking powder, and salt until well combined and any clumps are broken up. (3 minutes)
03
Step
7 mins
In a separate bowl, whisk together the milk, egg, olive oil, and vanilla extract until fully incorporated. Pour the wet ingredients into the dry ingredients and whisk until just combined; be careful not to overmix. Gently fold in the chocolate pudding until evenly distributed, scraping the bottom of the bowl to ensure all ingredients are incorporated. Stir in the chocolate chips. The batter will be thin. (7 minutes)
04
Step
5 mins
Using a cookie scoop or measuring cup with a spout, pour the batter into the prepared mini muffin cups, filling each about 2/3 full. (5 minutes)
05
Step
10 mins
Bake in the preheated oven for approximately 10 minutes, or until a toothpick inserted into the center comes out clean. (10 minutes)
06
StepLet the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Marcia Hartmannhilpert
Jun 29, 2025The pudding makes them so fudgy! Will definitely make these again.
Jerad Witting
Jun 21, 2025These were surprisingly moist and delicious! I didn't miss the butter at all.
Clifton Trantow
Jun 12, 2025Easy to make and perfect for a quick treat. My kids loved them!
Sylvia Gleichnerbaumbach
Jun 4, 2025I substituted almond milk, and they turned out great! A good recipe for those with dairy sensitivities.