Mini Chocolate Cupcakes

 

This is also a recipe from the Weelicious Lunches cookbook. My kids really liked these in their lunchbox – I mean, what’s not to like? I called them cupcakes instead of the original name “doughnut muffins”, because they are sweeter than muffins yet are not rolled in sugar like typical doughnut muffins. Plus, “chocolate” is more descriptive! 

1 cup all-purpose flour (I used white whole wheat) 

¼ cup cocoa powder 

1 tsp. baking powder 

½ tsp. salt 

½ tsp. ground cinnamon (optional – my kids like it) 

2 Tbsp. lactose-free butter, softened 

½ cup sugar 

1 large egg 

½ cup lactose-free buttermilk substitute (½ Tbsp. vinegar or lemon juice, topped up with lactose-free milk) 

1 tsp. vanilla extract 

Preheat the oven to 350 °F and grease mini muffin cups (the recipe was supposed to make 24, but I got 20). 

In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon. Set aside. 

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. 

Add the egg, buttermilk, and vanilla, and stir to combine. 

Add the dry ingredients to the wet ingredients and mix until just combined. 

Using a small ice cream scoop or a 1-tablespoon measure, scoop the batter into the prepared mini muffin cups. 

Bake for 10 minutes, or until the tops spring back when lightly pressed (this was more like 15-18 minutes in my case).