Mini Chocolate Cupcakes
Meet my one of the most favorite chocolate desserts! Decadent and super cute mini chocolate cupcakes piled high with the most amazing Chocolate buttercream.
Servings: 12 Mini Cupcakes
- 6 Tbsp (94 gms) All Purpose Flour
- 1/4 Cup Cocoa Powder
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 2.5 Tbsp Flavorless oil (I used avocado)
- 1/2 Cup Granulated sugar
- 1 large Egg (Room temp)
- 1/2 tsp Vanilla extract
- 2 Tbsp Sour cream
- 2 Tbsp Milk
- 1/2 of (14 oz) Can Sweetened Condensed milk (I used Eagle Brand)
- 1 ounce Dark Baking Chocolate (chopped)
- Pinch of Salt
- 1-2 tsp Cocoa powder (Optional, if you want a sturdier frosting)
- 1/4 tsp Vanilla Extract
Line 12 mini cupcakes liners and preheat the oven to 350 deg F.
In a medium bowl add and whisk egg, vanilla, sugar and oil together using a balloon whisk.
Next add milk and sour cream. Beat it well too.
Now sift all the dry ingredients (four, cocoa, salt, baking powder and baking soda) over wet ingredients using a sieve. *This little trick will save you an extra bowl and 2 minutes of your time ;)
Now fold the dry ingredients into wet using a spatula. Don't over mix the batter
Pour and divide the batter among 12 pre lined liners and bake for 11-13 minutes. Or until the cupcakes pass tooth pick test. Allow to cool completely before frosting.
For the Chocolate Frosting:
In a sauce pan, melt chocolate in condensed milk over medium heat. Continue to cook on medium flame, stirring constantly until the frosting thickens. This might take about 3-5 mins.
Remove from heat, cook down slightly and add a pinch of salt, vanilla and cocoa powder (if adding). Let it cool completely before frosting.