Ingredients

• 0.5 cups all-purpose flour
• 0.25 cups light brown sugar
• 0.25 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons baking powder
• 0.25 teaspoons salt
• 0.33 cups whole milk
• 1 egg
• 4 teaspoons extra-virgin olive oil
• 0.5 teaspoons vanilla extract
• 0.33 cups prepared chocolate pudding , such as Jell-O®
• 0.25 cups semisweet chocolate chips , such as Nestle® Toll House®

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
2. 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.
3. 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.
4. 4 Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

Nutrition per serving