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
- Preheat oven to 350ºF / 175ºC.
- Spray mini cupcake pan with baking spray (or line regular cupcake pan with paper liners.)
- Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- 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.