3/4cupsugarif you like your cupcakes very sweet, add a little more.
For the Chocolate Icing
For the Cake:
Preheat oven to 375f and line muffin cups with papers.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
Divide evenly among pans and bake on center rack for 18 minutes or until a wooden skewer removes cleanly.
Let the mini-cupcakes cool in pan.
For the Icing:
Whisk the cocoa powder into the melted butter. Add the milk and vanilla, and whisk until frothy. Make sure the cocoa powder has completely dissolved.
Work the powdered sugar into the liquids a little at a time until fully incorporated using an electric mixer.
The frosting should be thick but spreadable. You can add more powdered sugar for a thicker consistency. I left mine on the thinner side as I did not plan on piping the icing.
Decorate with sprinkles if desired :)
Want an even moister cupcake? Add a 1/4 cup of sour cream or yogurt to the recipe here and enjoy!
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Watch the baking time carefully. These mini cupcakes can go from perfectly moist to dry and burnt quickly as they are quite small.