Chocolate Mini Easter Basket Cupcakes

By AllisonClayman

Ingredients

• 2 1/4 cups all-purpose flour
• 2/3 cup cocoa
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• 3/4 cup unsalted butter, room temperature
• 3 eggs, room temperature
• 1 1/4 c milk, room temperature
• 1 tsp vanilla

Details

Servings 36
Adapted from bakerella.com

Preparation

Step 1

Preheat oven to 350 degrees.
Prepare cupcake pans with 36 baking cups.
With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside.
In a mixer, cream sugar and butter.
Add eggs one at a time, scraping down sides with each addition. Add vanilla.
Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour)
Bake for about 15 minutes or until done.
Cool and frost.
They were pretty good, but I’m still looking for my “go to” chocolate cake recipe.

Then, I made some yummy buttercream frosting and tinted it green. (Here’s a recipe.) You’ll want to double it at least if you decide to frost all 36 cupcakes.