Yesterday I decided to make some mini cupcakes. The primary reason? I felt my mini muffin pans were getting left out lately and as a result they needed some love.
Plus, who doesn't like mini cupcakes? You can eat 4 in a row, and not even feel guilty because they are 'mini'!
I used Martha's Mint Chocolate Cupcake recipe for these cupcakes, but made some changes based on what I had in my house. I used vanilla extract instead of mint (also, I just wanted some tasty classic chocolate cupcakes sans mint), 1 cup of plain yogurt instead of buttermilk (I had an abundance of yogurt, and a lack of buttermilk in the fridge), and olive oil instead of vegetable oil (again, due to a lack of an ingredient in my pantry).
Despite the changes, these were wonderful! I actually think I will stick with the yogurt instead of the buttermilk because they had the perfect cupcake texture. The recipe makes about 18 regular cupcakes, and I made about 6 dozen mini cupcakes with it.
I topped these with a simple vanilla buttercream, and then decorated them with heart sprinkles, sanding sugar, and cinnamon hearts :)
2 dozen of this were sent home with my sister, 2 dozen were brought to work, and the remaining 2 dozen? Those are disappearing very quickly from my counter!
I hope everyone has a fabulous Valentine's Day on Monday!