For me I really love baking for big groups of people especially friends and family which I often to try out new recipes for any occasion or gathering. I usually bake in a large quantities but make sure it is easy to make and the ingredient must be always enough and easy to find in the glossary shop.
These mini cupcakes are smaller than normal cupcakes and easy to make. The recipe actually makes enough for 4 dozen mini cupcakes sometimes even more. For what you realize it only take about two or three bites and talking about 4 dozen it doesn’t feed so many people. During parties, people are coming rarely eat that much dessert if there are various types of desserts. Where everyone can eat the whole mini cupcake with no waste, meaning to say they not go back for seconds or most probably no need to provide extra. The recipe I want to share to your all is called “Mini Chocolate Cupcakes”.
Mini Chocolate Cupcakes with Cream Cheese Frosting (Topping)
• 1 1/2 cups all purpose flour
• 2 tsp instant coffee powder (optional)
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 cup sugar
• 3/4 cup milk (prefer low fat)
• 1/2 tsp baking soda
• 1/2 cup vegetable oil
• 2 tsp apple cider vinegar
• 1/4 tsp salt
• 1 tsp vanilla extract
First the oven must be heat up to 350F. Prepare 48 muffin cups with paper liners. Then in separate of a large bowl, put all the purpose flour (after sift), cocoa power, instant coffee powder (optional), sugar, baking soda, baking powder and salt.
Secondly, whisk all together the milk, vegetable oil, vinegar and vanilla extract in medium bowl. Mix it with the dry ingredients and start to stir until it well combined with no streaks. Lastly pour the batter into the muffin cups by filling each about ¾ full and bake around 10 – 12 minutes until the center comes out clean. Later turn cupcakes out form the oven to make it completely cool before we do topping.
The ingredients:- Cream Cheese Frosting (Topping)
• 6 oz cream cheese (room temperature)
• 6 tbsp butter (room temperature)
• 1 tsp vanilla extract
• 1 – 2 tbsp milk / cream
• 2 – 3 cups confectioners’ sugar
Mix the cream cheese and butter in a large bowl. Then pour in vanilla, milk and slowly add the confectioners’ sugar until this frosting reaches the desired consistency. Fill the frosting inside a pastry bag with a star tip and begin to frosting onto the top of cooled mini cupcakes. For this type of portion, we can make up around 4 dozen cup cakes.