Mini Cupcakes

It’s easy to make these mini treats and this version boasts incredible chocolate and vanilla flavors plus a sweet, rich frosting on top.

Prep Time:15

Cook Time:12

Total Time:27

Servings: mini cupcakes

Preheat the oven to 350°F. Line two mini muffin tins with paper liners.
Gently whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda in a medium mixing bowl until the mixture is well combined.
In a separate large mixing bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined, and then whisk in the sour cream and milk.
Whisk the dry ingredients into the wet ingredients until well combined and then spoon the batter into the prepared muffin tins filling each liner about ½ of the way full.
Bake for 12 minutes or until an inserted toothpick comes out clean from the center. Be careful not to over-bake as they dry out much faster than normal-sized cupcakes. Remove them from the oven and let them cool completely on a cooling rack.

Meanwhile, beat the butter in a large mixing bowl until there are no lumps and then mix in the cocoa powder and vanilla extract.
Mix in the confectioners’ sugar about 1 cup at a time while alternating with the milk 1 tablespoon at a time until the desired consistency is achieved.
Transfer the frosting into a piping bag and frost the cooled cupcakes. Serve and enjoy!

Don’t fill the cupcake liners more than half or, at most, two-thirds full, or else they are going to either overflow or sink in the middle (or both!)
Sprinkles are pretty as a decoration, but you can use any toppings you want, such as maraschino cherries or any edible decoration.
You can freeze them unfrosted as long as they’re in an airtight container. Thaw them overnight in the refrigerator and then you can frost them when you’re ready.