Yields approximately 40-42 mini cupcakes

Cupcakes adapted from Ina Garten / Frosting adapted from Magnolia Bakery

INGREDIENTS

Cupcakes

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup shaken buttermilk
• 1/2 cup vegetable oil
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup freshly brewed hot coffee

Frosting

• 6 tablespoons of flour
• 2 cups of milk
• 2 cups (4 sticks) of softened unsalted butter
• 2 cups of sugar
• 2 teaspoons of vanilla extract

DIRECTIONS

Cupcakes

• Preheat oven to 350 degrees.
• Line mini cupcake pans with mini foil cups.
• In a stand mixer fitted with paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry.
• With mixer still on low, add the coffee and mix until combined.
• Scrap the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared baking cups until almost to the top.
• Bake for 15 minutes, until a cake tester comes out clean.
• Allow cupcakes to cool completely.

Frosting

• In a medium-size saucepan, combine the milk and flour and whisk until smooth.
• Place over medium heat.  Stir the mixture constantly for 10 minutes  (it will become thick and bubbly).
• Place wax paper directly on the surface of the mixture to cover and cool for 30 minutes (room temperature).
• Using an electric mixer with the paddle attachment, beat the butter for 3 minutes, until smooth and creamy.
• Add the sugar, and beat for an additional 3 minutes.
• Mix in the vanilla.
• Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes (will be whiter in color).
• Cover and refrigerate for exactly 15 minutes.
• Use a pastry bag with tip (I use Wilton 1 M), to frost the cooled cupcakes.
• Add decorating pearls or sprinkles as desired.

Photography by Maria Stelmach