Decadent Mini Chocolate Cupcakes

Experience the rich, moist goodness of our Decadent Mini Chocolate Cupcakes, perfect for any celebration or sweet craving. These vegetarian treats are crafted with extra-virgin olive oil, making them lighter while still delivering a burst of chocolate flavor. Ideal for those avoiding gluten, dairy, and eggs, these American-style cupcakes are a versatile dessert option.

With a flavor profile that combines sweet chocolate and a hint of vanilla, they are perfect for parties, potlucks, or a cozy night in. Plus, with EasyChef Pro, you can easily access this recipe and create a shopping list for the lowest cost per serving.

Get ready to impress your friends and family with these mini chocolate wonders!

Recipe Collection: Dessert

Serving Size: 16

Cooking Time: 20 minutes

Overview

These delightful mini chocolate cupcakes are a perfect treat for any occasion. Made with extra-virgin olive oil instead of butter, they are light, moist, and full of rich chocolate flavor. Enjoy these bite-sized delights with a touch of semisweet chocolate chips for an extra chocolatey experience.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 0.5 Cups all-purpose flour
• 0.25 Cups light brown sugar
• 0.25 Cups white sugar
• 3 Tablespoons (tbsp) unsweetened cocoa powder
• 0.25 Teaspoons (tsp) baking soda
• 0.25 Teaspoons (tsp) baking powder
• 0.25 Teaspoons (tsp) salt
• 0.33 Cups whole milk
• 1 Whole egg
• 4 Teaspoons (tsp) extra-virgin olive oil
• 0.5 Teaspoons (tsp) vanilla extract
• 0.33 Cups prepared chocolate pudding, packaged
• 0.25 Cups semisweet chocolate chips, to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
2. In a large bowl, mix together the flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt. Break up any clumps lightly with a whisk.
3. In a separate bowl, mix the milk, egg, olive oil, and vanilla extract until well incorporated. Whisk this mixture into the flour mixture until smooth and free of clumps. Be careful not to overmix.
4. Fold in the prepared chocolate pudding with a spatula, ensuring to scrape the bottom of the bowl. Stir in the chocolate chips if using. The batter will be runny.
5. Pour the batter into the prepared cupcake cups, filling each 2/3 full.
6. Bake in the preheated oven for about 10 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow to cool before serving. Enjoy your mini chocolate cupcakes!