Mini Chocolate Buttermilk Cupcakes

Ingredients

3/4 cup all-purpose flour 

3/4 cup sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

6 tablespoons unsweetened cocoa powder 

3 tablespoons unsalted butter, melted 

6 tablespoons buttermilk 

1 large egg, plus 1 large egg white 

Vanilla Cream-Cheese Frosting

Preparation

Preheat oven to 350 degrees. Line three 12-cup mini muffin trays with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.

Transfer batter to prepared tins. Each cup should be about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Transfer cupcakes to a wire rack to cool completely.

Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

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