Chocolate Cupcakes
1 1/2 c. (192g) flour
2/3 c. (64g) cocoa
1 1/3 c. (268g) sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/3 c. oil
1 tsp. vanilla
2/3 c. milk
2/3 c. hot water
Preheat oven to 350 degrees and line a mini cupcake pan with papers.
In a large bowl, whisk together dry ingredients. Stir in eggs, oil, vanilla, and milk and mix until combined. Stir in hot water until combined. Pour batter into mini cupcake pan, filling each liner about 2/3 full. Bake for 15 minutes, or until they pass the toothpick test. Allow to cool completely before frosting. Cool and decorate. Makes approx. 60 mini cupcakes.
Chocolate Buttercream Frosting
2 3/4 c. (352g) powdered sugar
6 Tbsp. (36g) unsweetened cocoa powder
6 Tbsp. butter, room temp.
5 Tbsp. evaporated milk
1 tsp. vanilla extract
In a medium bowl, sift together the powdered sugar and cocoa, and set aside. Using your mixer's whisk attachment, in a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or powdered sugar.
This printable recipe from A Teaspoon and A Pinch.