Dessert: Chocolate Cupcake Minis

This recipe came with the miniature cupcake/muffin pan we purchased. These were great bites! Because I had more batter than filled the mini pan, I also made some full size cupcakes, which worked just fine.

Ingredients:

1 1/3 cups all-purpose flour
¼ tsp. Baking soda
2 tsp. Baking powder
¾ cups unsweetened cocoa powder
1/8 tsp. Salt
4 tbsp. Melted butter
¾ cup white sugar
¼ cup brown sugar
2 eggs, room temperature
¾ tsp. Vanilla extract
1 cup whipping cream

Directions:

1. Preheat oven to 350ºF / 175ºC.
2. Spray mini cupcake pan with baking spray (or line regular cupcake pan with paper liners.)
3. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the cream; beat well. Fill the mini tins ¾ full (regular tins ½ full). Bake for 10-14 minutes for mini cakes and 15-17 minutes for regular size cakes or until a toothpick inserted into the cake comes out clean. Top with your favorite frosting when cool.