Simple Mini Chocolate Cupcakes

Preheat the oven to 350 F and line a mini muffin pan with 10 mini cupcake liners.

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and espresso powder. Whisk well.

In a separate small bowl, whisk together the canola oil, vanilla extract, brown sugar and buttermilk until well combined.

Pour the wet ingredients into the bowl with the dry ingredients, and stir to combine. Do not over mix. I’d rather see tiny pieces of cocoa powder than a very well-mixed batter.

Evenly pour the batter into the lined tin, filling each about 3/4 of the way full. Bake the cupcakes for 8-11 minutes. Test a cupcake with a toothpick before removing from the oven. If moist crumbs cling to it, they’re baked thoroughly. Remove pan from oven.

Let the cupcakes cool in the pan for 1 minute, then move them to a cooling rack to cool completely.

Once the cupcakes are completely cooled, make the frosting. In a medium-sized deep bowl, beat together the butter and powdered sugar using an electric hand mixer on low speed. Start slowly to avoid spraying the powdered sugar out of the bowl. Once thoroughly combined, add the cocoa powder and vanilla. Beat well. If needed, add a small splash of milk to help it come together. If the butter is at room temperature, you might not need any milk at all.

Frost the cupcakes using your desired method. Then add sprinkles, and serve to a lucky man (or woman)!