Mini Cupcakes

Mini Cupcakes
Prep 15 mins Microwave 150 seconds Bake 350°F 15 mins Chill 15 mins

Ingredients

Cupcakes
  • 2 ounces semisweet chocolate, chopped
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream blended with 1/2 cup water
  • 1/2 teaspoon vanilla extract
Frosting
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped Chocolate sprinkles

Make It

1. Heat oven to 350 degrees . Line 48 indents of mini muffin pans with paper or foil liners. If you have only 1 or 2 pans, bake batter in batches.

Cupcakes

2. Place chocolate in a small glass bowl. Microwave for 45 seconds, stir and microwave for 45 seconds more. Stir until smooth; set aside to cool slightly. In a medium bowl, whisk flour, cocoa, baking powder and salt.

3. With a hand mixer, beat butter until smooth. Beat in sugar until fluffy, then beat in melted chocolate. Beat in eggs, one at a time, beating well after each. On low speed, beat in half the flour mixture, followed by sour cream mixture and remaining flour mixture. Add vanilla.

4. Transfer batter to a large resealable plastic bag and snip off a corner. Pipe into cupcake liners. Bake at 350 degrees for 14 to 15 minutes; cool completely.

Frosting

5. While cupcakes are baking, microwave heavy cream for 1 minute, until steaming. Pour over chocolate in a bowl and whisk until smooth. Refrigerate for 15 minutes or until fairly cool. Beat on medium-high speed until thickened and good spreading consistency (about 5 minutes; frosting will be the color of milk chocolate). Transfer to a piping bag fitted with a small star tip and pipe frosting onto mini cupcakes (alternately, spread frosting onto cupcakes). Decorate with chocolate sprinkles.

Nutrition Facts

Amount Per Serving: cal. (kcal): 88, Fat, total (g): 5, chol. (mg): 20, sat. fat (g): 3, carb. (g): 9, fiber (g): 1, pro. (g): 1, sodium (mg): 35, Percent Daily Values are based on a 2,000 calorie diet.