I decided that this weekend would be the day that I would finally use the new mini muffin pan. My mom got it for me from a co-worker who does Pampered Chef stuff on the side. Good deal. :)
After some fruitless searches, both in book and internet form, I found myself over at Baking Bites, and came across this recipe, and decided to half it. It's another one that comes together super-duper easy, although it does create a very sticky batter. I was a bit concerned, but it worked out well.
I only frosted half of them, and well, within ten minutes, they were all gone. I'm sure between Dave being home tomorrow and my dad, the rest will have "mysteriously disappeared" by the time I get home from work. :)
3/4 cup flour
¼ cup cocoa
1 tsp. instant coffee powder
½ cup sugar
½ tsp. baking powder
¼ tsp. baking powder
1/8 tsp. salt
1/3 cup milk
¼ cup vegetable oil
½ tsp. vanilla
Preheat oven to 350F. (325F if it's a darker colored pan) Grease or line 24 mini muffin cups with paper liners.
Whisk together flour, cocoa, coffee powder, sugar, baking powder, baking soda, and salt in a mixing bowl, making a well in the center.
In a medium bowl, stir together the milk, vegetable oil, and vanilla. Pour into dry ingredients. Mix just until combined. Fill muffin cups 3/4s full.
Bake at 350F (/325F) for 10-12 minutes, or until a toothpick inserted near center comes out clean. Let cool completely on wire rack before frosting.
Cream Cheese Frosting:
3 oz. cream cheese, softened
3 Tbsp. butter, softened
½ tsp. vanilla
½ to 1 Tbsp. milk
1 to 1½ cups confectioners' sugar
Beat cream cheese and butter until smooth. Add vanilla and milk, adjusting for consistancy. Add confectioners' sugar 1 cup at a time, until smooth. Spread or pipe onto cupcakes.