Naturally there was going to be food at the art show. I had committed myself to bringing something, but during the day of the show, I was so super busy that I completely forgot. At 4 pm (the show started at 6:30pm, plus I still needed to make dinner) I found myself scrambling to find something to make. I didn't have time to make cookies so I decided cupcakes was the route to go. I needed to make a lot in a short amount of time so I opted to make mini cupcakes. Then I got the urge to make chocolate chip cupcakes so I read quickly through all of my chocolate cupcake recipes, meshed a couple together and came up with a super easy version that I was pretty sure was going to work. I paired the cupcakes with my all-time favorite milk chocolate frosting and the results were fantastic. Lots of people came up to me at the art show telling me how much they loved the cupcakes. I was very pleased because I didn't try one before I left so I had no idea if they were any good or not.
Here's the recipe:
Mini Chocolate Chocolate Chip Cupcakes
Makes about 30 mini or 12 regular sized cupcakes
For the cake:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks (3/4 cup) margarine, softened
1 cup sugar
1 tsp vanilla
1/2 cup light sour cream (can use regular, I had light on hand)
1/2 cup mini chocolate chips
For the frosting:
2 3/4 cups confectioners' sugar
6 T unsweetened cocoa powder
6 T unsalted butter, softened
5 T evaporated milk
1 tsp vanilla
Preheat oven to 350 degrees (325 for a dark colored pan).
Line a mini muffin pan with paper liners.
In a medium sized bowl, combine the cocoa, flour, baking powder and salt. Set aside.
In a bowl of an electric mixer, cream together the margarine and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Then beat in the vanilla.
Beat in half of the flour mixture on low speed and mix well. Then add the sour cream and mix. Then blend in the remaining flour mixture. Stir in the chocolate chips.
Spoon about a tablespoon of batter into each paper liner (I used my tablespoon cookie scoop to make sure all the cupcakes were equal in size).
Bake for about 12-15 minutes or so, or until a toothpick inserted in the middle comes out clean.
Cool completely before frosting.
To make the frosting, beat all the ingredients together until smooth and creamy, adding more sugar or milk to create desired consistency. The frosting will set so cover tightly until ready to use.