Two-Bite Chocolate Cupcakes

These cupcakes are a great go-to for any occasion. They come together in a snap and, well, they're scrumptious. And they're mini, so go ahead and have two. Happy day!



Two-Bite Chocolate Cupcakes with Buttercream Frosting
makes about 40

Cupcakes
1/2 cup Dutch-process cocoa powder
2 t. instant espresso (optional)
1 cup boiling water
1 1/3 cups flour
2 t. baking powder
1/2 t. salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 t. vanilla

• Preheat oven to 350 and line cupcake tins.
• In a small bowl, combine water cocoa and espresso, stir to dissolve. Cool to room temperature.
• In a medium bowl, combine flour, baking powder and salt.
• In a large bowl or that of a standing mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Add vanilla. Make sure to scrape down the sides of the bowl.
• Turn mixer to low and slowly add flour, and then the cocoa. Mix until smooth.
• Fill lined tins 2/3 full and bake for 8-10 minutes, or until a toothpick comes out clean. (If you make regular cupcakes, bake for about 15 minutes.)
• Cool in tins for 5 minutes, move to cooling rack and cool completely before frosting.

Frosting
1/2 cup (1 stick) butter, room temperature
1 box confectioners' sugar
1 t. vanilla
2-3 T milk

Beat thoroughly until smooth, adding more milk as necessary.

Note: Go easy on the milk if you are using food coloring because the color will loosen the buttercream.