Mini CHOCOLATE CUPCAKES with VANILLA BUTTERCREAM Frosting
1-1/2 cups flour.....................................................1 cup granulated sugar
1 tsp, baking soda.................................................1 tsp. salt
1/3 cup unsweetened cocoa powder (I use dark)
1/2 cup oil..............................................................1 cup water
1 tsp. pure vanilla extract....................................1 TB vinegar
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Preheat oven to 350. Line about 50 mini cupcake/muffin tins with liners (or about 16 full-sized cupcakes).
Beat all ingredients together for about 2-3 minutes, until well blended. Fill the cupcake tins about 3/4 full and bake for about 13-16 minutes (until a cake tester comes out clean, and the top bounces back when you touch it). Cool in the pan(s) for about 5 minutes before removing to a rack to cool completely, and then frost.
VANILLA BUTTERCREAM FROSTING
1/2 cup (1 stick) softened real butter..................................food coloring (if desired)
4 cups/one pound powdered sugar......................................2 tsp. pure vanilla extract
3-5 TB milk, cream or flavored liquid coffee creamer (not low fat)
Beat butter on high in your mixer for about 3 minutes until fluffy. Just before the end of 3 minutes, add vanilla and 3 TB milk to butter, keep beating. Reduce speed to medium low, and gradually add the powdered sugar. Continue beating for a total of 3 more minutes (raise the speed back to high as soon as all of the powdered sugar is in ~ if you do it earlier, you'll be covered in powdered sugar).
If you want to add in food coloring, add in while it is beating that last 3 minutes. If frosting is too stiff add in more milk, 1 tsp at a time and beat until combined.
If you want to make this ahead, you can store it in an air-tight container in the refrigerator for about 3 days, but bring to room temperature before using.