Mini Chocolate Cupcakes

I loved the white cake recipe from Add A Pinch so much that I knew her chocolate cake recipe would be pretty near perfect. I made minimal changes to the recipe, using coffee instead of espresso, adding chocolate chips and more vanilla, but it is a fantastic, not-too-sweet chocolate cake recipe. My older sister did little music decorations from white and dark chocolate to put on top for her piano recital.

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Mini Chocolate Cupcakes

Ingredients: 
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
Chocolate buttercream frosting

Directions:
Preheat oven to 325 degrees. Grease mini muffin pans or line with paper liners.
Mix flour, sugar, cocoa, baking powder, baking soda, salt and coffee powder in the bowl of your mixer. Mix until combine
Add milk, oil, eggs and vanilla and mix on medium until well combined. Reduce speed and add boiling water. Mix on high for about 1 minute to add air. At this point, you can add chocolate chips or any other add ins.
Scoop batter into prepared pans no more than 3/4 way full. Bake for 10-ish minutes, or until toothpick comes out clean.
Cool completely before frosting.

 

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