Mini Dark Chocolate Cupcakes recipe


I thought I'd whip up some chocolate cupcakes- decorated with candy corn colors - orange, white, and yellow sprinkles and sixlets adorn these dark cupcakes. I guess these could add to my "happy levels" as well. I hope you like it.


Ingredients:
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 1/4 cup + 2 tablespoons boiling water
  • 1/2 cup milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Hershey's Extra Dark unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 1/4 cups all-purpose flour

Directions:
  • Preheat your oven to 350F. Line a mini muffin pan with paper liners
  • Cream your butter for about 2 minutes, until light and fluffy. Gradually add sugar and vanilla. Add eggs, mixing well between each addition.
  • Stir together the boiling water, milk, and cocoa powders until all the cocoa is dissolved. Gradually add to the butter mixture. Add the baking soda, salt, cornstarch, and 1/4 cup flour. Gradually add the rest of the flour, mixing just until combined. Pour into lined muffin pan, filling each about 3/4 full. Bake for about 10-12 minutes, until toothpick inserted in the center of a cupcake comes out clean. Let cool completely before frosting.