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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Tuesday, June 12, 2012


I like baking but I don't do it often. I don't like to have a lot of sweets in the house with just the two of us, so I usually only bake for parties or company. Luckily, I had a party to bake for this past weekend.

I wanted to make mini cupcakes. I was going to make half chocolate, half vanilla, but one batch of chocolate made so many cupcakes I couldn't justify another batch.

I used this recipe from the Pioneer Woman. It makes a delicious, moist cake batter. I adapted it to mini cupcakes by reducing the baking time to about 11 minutes.

First, prepare your mini cupcake tins and preheat the oven to 350.

Melt 1/2 lb (2 sticks) of butter over medium heat in a pot.

Once it's melted add 4 heaping tablespoons cocoa powder. 

Add 1 cup boiling water. Let this boil for 1 minute then remove from heat.
Meanwhile, in a large bowl, mix together 2 cups flour, 2 cups sugar and 1/4 teaspoon salt.

And in a measuring cup, measure 1/2 cup buttermilk.

Add 2 eggs.

And a teaspoon of vanilla. and stir with a fork to beat the eggs.

Pour the cocoa and butter mixture over the flour sugar mixture.

Mix together, then add the buttermilk egg mixture.

Mix until combined. 

Then add the batter to the cupcake tins. I found a tablespoon and a teaspoon worked well for distributing the batter. The cups should be almost full.

Bake for about 11 minutes until a toothpick inserted comes out clean. Cool them in the pan on a rack for a couple of minutes, then remove them from the pan and cool completely on the rack.

This recipe made 84 mini cupcakes!

Tomorrow I'll show you the icing!

1 comment:

  1. Personally, I think they were perfect as is, no icing required. But I suppose ladies at a baby shower don't necessarily share my tastes. Thumbs up, icing or not.