Happy Monday! I hope all the moms out there had a lovely day. I certainly did, although it all went too fast, but every weekend ends too quickly!
Our Mother’s day lunch was excessive, as all of our family get-togethers tend to be. Roasted chicken, bbq ribs, hamburgers, potatoes, cole slaw, spinach salad, and baked beans.
I used mini nut cups, as these are beyond rich. Seriously, these are really, really rich and chocolatey. The recipe made 60 cupcakes, which I wasn’t expecting. I felt like the batter was expanding, even as I ladled it into the cups. They bake quickly, however, so the timing wasn’t more than baking a regular-size batch. I had planned on using a penuche frosting, but when I mentioned it, I got a lot of weird looks. Personally, I think penuche frosting is out-of-sight good, and penuche fudge is one of my most favorite candy, ever, but my family tends toward the familiar, so chocolate buttercream prevailed.
Mini Chocolate Cupcakes Printable recipe
2 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 cups sugar
3/4 cup unsalted butter
1 teaspoon vanilla
2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup buttermilk
1/4 cup brewed coffee, cooled
3/4 cup sour cream
Preheat oven to 350 degrees
Beat sugar and butter together until light and fluffy
Beat in sour cream
Add egg and vanilla, mix until blended
Combine flour, cocoa, baking soda and salt in medium bowl
Combine buttermilk and coffee
Add flour mixture to butter mixture alternately with buttermilk-coffee mixture
Ladle batter into nut cups
Bake at 350 degrees for 10-12 minutes, or until a tester comes out clean.
Let cool and frost with chocolate buttercream
1 stick unsalted butter, softened
1 cup cocoa
1 box powdered sugar
1/2 cup milk, +additional if needed
2 teaspoons vanilla
1/8 teaspoon salt
In the bowl of a stand mixer or with a handheld mixer, cream together butter and cocoa. Mix in vanilla. Add powdered sugar, milk, and salt and slowly cream together until fluffy. If necessary, add additional milk if too thick or more powdered sugar if too thin.