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Bilal Haye
Posted on
Ingredients
- Scant 3/8 cup milk
- Scant ½ tablespoon white distilled vinegar
- 6 tablespoons unsweetened cocoa powder
- ¾ cups all-purpose flour
- ¾ cups sugar
- ¾ teaspoons baking soda
- ¼ teaspoon plus 1 dash baking powder
- ¼ teaspoon plus 1 dash teaspoon salt
- 1 large egg
- 6 tablespoons warm water
- 1½ tablespoons canola oil
- ½ teaspoon pure vanilla extract
Instructions
- Combine the milk and vinegar in a cup and let sit for 10 minutes.
- Preheat the oven to 350ºF
- Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer (or a medium bowl if working by hand)
- Add the egg, water, milk, oil, and vanilla, and stir until just smooth
- Fill lined mini muffin tins 2/3 full
- Bake about 10-14 minutes, until a toothpick inserted in the center comes out without any batter and perhaps just a few crumbs
- Let cool on a wire rack before frosting
Mango cream cheese frosting*
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup + 2 tablespoons mango purée (about 1/3 of a mango)
- 36 tiny fresh mango slivers (optional)
- Combine the cream cheese, butter, and mango purée in the bowl of an electric mixer
- Mix on medium-high until creamy and smooth
- Fill a pastry bag and frost the cupcakes
- Top each with a mango sliver
