Double Chocolate Mini Cupcakes

Ingredients:

• 3/4 cup all-purpose flour
  
• 1/2 cup sugar
  
• 2 tablespoons unsweetened natural cocoa powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup water
  
• 3 tablespoons vegetable oil
  
• 1-1/2 teaspoons white vinegar
  
• 1/2 teaspoon vanilla extract
• Chocolate Frosting (recipe follows)

Directions:

Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

Stir together flour, sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or on medium speed of mixer until well blended. Fill muffin cups 2/3 full with batter.

Bake 11 to 13 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with Chocolate Frosting.

Garnish as desired.

Makes about 28 cupcakes.

Note: Batter can be baked in paper-lined muffin cups (2-1/2 inches in diameter). Bake at 350°F for 20 to 25 minutes.

 

Chocolate Frosting

Ingredients:

1 cup powdered sugar
3 tablespoons unsweetened natural cocoa powder
3 tablespoons butter or margarine, softened
2 tablespoons water or milk
1/2 teaspoon vanilla extract

Directions:

Stir together powdered sugar and cocoa. Beat butter and 1/2 cup cocoa mixture in medium bowl until blended. Add remaining cocoa mixture, water and vanilla; beat to spreading consistency.

Makes about 1 cup frosting. (Enough for 8 cupcakes)