Pre heat oven to 350 degrees Fahrenheit with the rack in the middle.
2
Make the frosting with either the Chocolate or Cream Cheese flavors, set aside.
3
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, using a spatula combine the eggs, sugar, vanilla and buttermilk until smooth.
4
Make a well in the center of the dry ingredients, add the wet ingredients and stir with a spatula until well combined. Fold in the chocolate chips.
5
Place mini cupcake liners in the muffin pan. Fill the liners only halfway (no more!)
6
Bake for 10-12 minutes or until a toothpick inserted into the center comes out virtually crumb free.
7
Let cupcakes cool completely before frosting.
8
You can frost with a spatula or a piping bag with tip. Top with a few mini chocolate chips or sprinkles.
9
Store any leftovers in the refrigerator, covered for up to 5 days.
Pre heat oven to 350 degrees Fahrenheit with the rack in the middle.
2
Make the frosting with either the Chocolate or Cream Cheese flavors, set aside.
3
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, using a spatula combine the eggs, sugar, vanilla and buttermilk until smooth.
4
Make a well in the center of the dry ingredients, add the wet ingredients and stir with a spatula until well combined. Fold in the chocolate chips.
5
Place mini cupcake liners in the muffin pan. Fill the liners only halfway (no more!)
6
Bake for 10-12 minutes or until a toothpick inserted into the center comes out virtually crumb free.
7
Let cupcakes cool completely before frosting.
8
You can frost with a spatula or a piping bag with tip. Top with a few mini chocolate chips or sprinkles.
9
Store any leftovers in the refrigerator, covered for up to 5 days.
Notes
Recipe: Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting
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