This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.



Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Cream Cheese Icing:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.

  • Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.

  • Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.

  • Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

Cook's Notes:

For standard cupcake size, increase baking time to 18 to 20 minutes.

If icing is too warm, place in fridge to solidify the fats.

Nutrition Facts

344 calories; 23.5 g total fat; 48 mg cholesterol; 184 mg sodium. 31.4 g carbohydrates; 3.1 g protein; Full Nutrition