How To Make Mini Chocolate Cupcakes
What you need:
1 1/2 cups all purpose flour
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).
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.
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
Fill a pastry bag with a star tip, or a ziploc bag with the corner snipped off, and
pipe frosting onto cooled cupcakes.
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.
How to make cream cheese frosting:
3/4 cup milk (low fat is ok)
1/2 cup vegetable oil
1 tsp vanilla extract
2 tsp apple cider vinegar
Steps:
What you need:
6-oz cream cheese, room temperature
6 tbsp butter, room temperature
1 tsp vanilla extract
Preheat oven to 350F. Line
48 mini muffin cups with
paper liners.
In a large bowl, sift together
flour, cocoa power, instant
coffee powder, sugar, baking
powder, baking soda and
1-2 tbsp milk or cream
2-3 cups confectioners’ sugar
By Katelyn Graham
Steps:
In a large mixing bowl, cream t