Bite-Size Chocolate Cupcakes

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.

2. 2

   Combine flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Use a whisk to gently break up any clumps.

3. 3

   In a separate bowl, mix milk, egg, oil, and vanilla extract until well combined. Whisk this into the flour mixture until fully incorporated and no clumps remain.

4. 4

   Do not overmix the batter.

5. 5

   Fold in pudding with a spatula, scraping the bottom of the bowl. Stir in chocolate chips; the batter will be runny and not very thick.

6. 6

   Pour the batter into the prepared cupcake cups using a Wilton cookie scoop or a measuring cup with a spout, filling each 2/3 full.

7. 7

   Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

• Calories 81.04 kcal Low Source
• Protein 1.54 g Low Source
• Carbs 13.41 g Moderate
• Total Fat 2.75 g Low Source
• Saturated Fat 1.05 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.7 mg Low Source
• Sodium 23.3 mg Low Source
• Fiber 0.74 g Low Source
• Sugar 8.59 g Moderate
• Added Sugar 1.52 g Low Source
• Calcium 8.85 mg Low Source
• Iron 0.87 mg Low Source
• Potassium 12.29 mg Low Source
• Vitamin A 7.65 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Chocolate 🍫