chocolate-chocolate chip cupcakes!

 A moist mini cupcake recipe....
Devil's food cake with cocoa and creamy vanilla frosting. 
Decorated with Mini Chocolate Chips.

Perfect Bite Size Treats!

Devil's Food Cake:

Ingredients:

• 3/4 cup unsweetened cocoa
• 1 1/3 cups granulated sugar
• 1 1/4 cups milk, scalded
• 2 cups cake flour, sifted or stirred before measuring
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup shortening
• 3 eggs
• 1 1/4 teaspoons vanilla extract

Preparation:

Preheat oven to 350°  and prep mini-cupcake(or mini-muffin) tray with liners. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared tray. Bake at 350° for 10-12 minutes. Cool in the pans for at least 5 minutes.

While they cool, prepare your frosting with the recipe below.


Creamy Vanilla Frosting:

Ingredients:

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions: 
In a mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. Select Pipping tip, bag frosting and decorate. 
FYI: If not eating immediately these may need to be refrigerated.

Finishing Step: 
Sprinkle with Mini Chocolate chips for decoration!