Simple recipe where u can use you Mini Cupcake Maker.
Yields: 4 dozen mini cupcakes
Total Time: 38 min
Prep Time: 10 min
Cook Time: 28 min (4min. for every batch)
Using Mini Cupcake Maker
Ingredients
Cake
- 1/3 cup cocoa
- 3 tablespoons red food coloring
- 1 1/2 teaspoons vanilla extract
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 egg yolks
- 1 cup buttermilk
- 1 teaspoon salt
- 2 1/4 cups sifted cake flour
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Frosting
- 1 cup milk
- 3 tablespoons flour
- 1/8 teaspoon salt
- 8 ounces of either 62 percent dark chocolate or white chocolate
- 1 cup butter
- 1 1/2 cups confectioners' sugar
- 2 tablespoons cocoa (for white chocolate frosting, omit cocoa)
- 1 teaspoon vanilla extract
Directions
Cake: Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Line your mini cupcake maker and fill each cupcake liner with 1 tablespoon batter, and bake until a toothpick inserted in the cupcake center tests clean — about 4 minutes. Let it cool on a wire rack for 15 minutes before frosting with Cooked Chocolate Frosting.
Frosting: Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool.
Melt either dark chocolate or white chocolate. Set aside to cool.
Beat butter, confectioners' sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.
HAPPY COOKING EVERYONE!
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