Miniature versions of things are adorable. Don’t you think?




Like tiny animals? Or small bottles? Little books and teeny-weeny envelopes?




If you like the full-sized version of a particular thing, chances are you’ll go awww when you see the miniature version.




I’ll give you an example. You like regular sized cupcakes?




Then you’ll love these! 🙂







Such cute little things, no?




These mini chocolate cupcakes are so pretty, it’s hard to eat them. Perfect for those sudden sweet cravings, and just the right non-guilt inducing size, these babies are delicious.







Make them for special friends like I do. Or make a secret batch just for yourself. (Like I do too :P)







Mini chocolate cupcakes




Prep time: 15 mins
Cook time: 10-12 mins
Makes: 15-18 (depending on how small your liners are)




Ingredients:




40 g plain flour, sifted
20 g cocoa powder, sifted
60 g caster sugar
1 tsp baking powder
60 g butter (melted and cooled)
1 egg
2 tbsp milk
1 tsp vanilla extract




For the icing




60 g butter, at room temperature
60 g icing sugar, plus a bit more if needed
2 tsp milk
1 tsp vanilla extract
food colour of your choice (optional)
sprinkles of your choice (optional)




Method:




For the mini cupcakes




1. Preheat the oven to 180º C. Mix the flour, cocoa, sugar, and baking powder together in a bowl. Make a well in the centre and add the butter, egg, milk and vanilla. Stir well until everything is combined and you have a glossy, smooth batter.
2. Line a cupcake tray with mini cupcake liners. (I use one 12-holed tray and one 6-holed tray.) Carefully spoon the batter into each liner. Fill each one about two-thirds full.
3. Bake in the preheated oven for 10-12 minutes. Remove from the oven and cool on a wire rack.




For the frosting




1. With an electric whisk, mix the butter and sugar together with the milk and vanilla. Add a few drops of your chosen food colour and mix again.
2. The frosting should be soft and creamy with no lumps. If you plan to pipe with a paper bag, you will need to add more icing sugar to make the frosting stiffer. If you choose to just spoon the frosting onto the cupcakes like I did, it’s nice to have a softer frosting.
3. Pipe or top a little frosting onto each of the cooled mini cupcakes. Decorate with sprinkles.