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Mini Cocoa Cupcakes recipe

These luscious, two-bite chocolate minicocoa cupcakes, topped with creamy cocoa frosting are perfectfor an afternoon get-together with coffee and tea.

Recipe: Mini Cocoa Cupcakes

Cupcakes:1 cup granulated sugar
1 cup all-purpose flour
1/3 cup unsweetened cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Quick Cocoa Frosting:3 tablespoons butter, softened
1/4 cup unsweetened cocoa powder
1 1/4 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

  • Heat oven to 350°F (175°C). Spraysmall muffin cups (1 3/4-inches in diameter) with vegetable cookingspray.
  • In a medium bowl, combine sugar, flour,cocoa, baking powder, baking soda and salt. Add egg, milk, oiland vanilla and beat on medium speed of mixer 2 minutes.
  • Stir in boiling water. Fill muffin cupsabout 2/3 full with batter.
  • Bake for 10 minutes or until wooden pickinserted in center comes out clean. Cool slightly; remove frompans to wire racks. Cool completely.
  • For Quick Cocoa Frosting: In small bowl,beat all ingredients until smooth and of desired consistency.Frost tops of cupcakes.

    Makes about 4 dozen mini cupcakes.

    How to: Mint Chocolate Cupcakes

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