Recipe Credit: bakingbites
Mini Chocolate Cupcakes
1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tsp instant coffee powder (optional)
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk (low fat is ok)
1/2 cup vegetable oil
1 tsp vanilla extract
2 tsp apple cider vinegar
Preheat oven to 350F. Line 48 mini muffin cups with paper liners.1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tsp instant coffee powder (optional)
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk (low fat is ok)
1/2 cup vegetable oil
1 tsp vanilla extract
2 tsp apple cider vinegar
In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
Distribute batter evenly into prepared muffin cups, filling each about 3/4 full.
Bake for 10-12 minutes, until a tester inserted into the center comes out clean.
Turn cupcakes out onto a wire rack to cool completely before frosting.
Cream Cheese Frosting
6-oz cream cheese, room temperature
6 tbsp butter, room temperature
1 tsp vanilla extract
1-2 tbsp milk or cream
2-3 cups confectioners’ sugar
In a large mixing bowl, cream together cream cheese and butter. Beat
in vanilla and milk (start with 1 tbsp and add additional if you wish to
thin the frosting), then add in the confectioners’ sugar gradually
until the frosting reaches your desired consistency (make it a bit
stiffer if you wish by adding additional sugar).6-oz cream cheese, room temperature
6 tbsp butter, room temperature
1 tsp vanilla extract
1-2 tbsp milk or cream
2-3 cups confectioners’ sugar
Fill a pastry bag with a star tip, or a ziploc bag with the corner snipped off, and pipe frosting onto cooled cupcakes.
Makes 4-dozen cupcakes
