A perfect chocolate bite!

Makes 24 mini cupcakes or 8 regular cupcakes.


3/4 cup all-purpose flour

1/2 cup granulated sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup water

3 tablespoons vegetable oil

1 1/2 teaspoons white vinegar

1/2 teaspoon vanilla extract

For the frosting:

1 cup confectioners’ sugar, sifted

3 tablespoons unsweetened cocoa powder

3 tablespoons butter or margarine, softened

2 tablespoons milk

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Line 24 mini muffin cups with paper or foil baking cups.

In a medium bowl, whisk together the flour,  granulated sugar, 2 tablespoons cocoa powder, baking soda, and salt.

 Add the water, oil, vinegar, and 1/2 teaspoon vanilla and beat well.

Fill the prepared muffin cups 2/3 full .

 Bake for 11-13 minutes or until a toothpick inserted into the center comes out clean.


Transfer the cupcakes to a wire rack to cool completely.

To make the frosting, stir together the confectioners’ sugar and 3 tablespoons cocoa powder.

Beat the butter with half of the cocoa mixture.

Add the remaining cocoa mixture, milk, and 1/2 teaspoon vanilla. and beat until combined.

Frost the cupcakes.

Printable Version with Adobe

Printable Verion with Microsoft Word


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