- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 plus 2 Tbsp. cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 egg
- 1 1/2 tsp. vanilla extract
- 1/2 cup boiling water
- 4 cups powdered sugar
- ½ cup softened unsalted butter
- 2 tsp. Vanilla sugar
- 2-3 Tbsp. milk
- 1/2 cup blueberries
- Preheat the oven to 350º F and grease a mini cupcake pan then set aside.
- In a large bowl whisk together the flour sugar, cocoa powder, baking powder, baking soda and salt until well combined.
- Form a well in the center of the bowl then add in the milk, oil, egg and vanilla.
- Stir slowly (the mixture will be very thick at first). Continue to mix while slowly pouring in the boiling water.
- Whisk until you have a nice, smooth batter.
- Scoop pr pour the batter about 3/4 of the way full into your mini muffin pans then bake for 10-12 minutes or until a toothpick inserted comes out clean.
- While the mini cupcakes bake, we can make the buttercream!
- Add the butter into a large bowl and whisk until it is light in color and creamy. Add in the powdered sugar and continue to whisk while adding in the vanilla and milk. Whisk until there are no clumps and the buttercream is light and creamy.
- Separate the buttercream into two bowls and keep one white and dye the other red. Transfer the frosting into piping bags or just use a butterknife to spread it out!
- Once the mini cupcakes have had about 10-15 minutes to cool down go ahead and frost the cupcakes then top with blueberries!
- Enjoy!
