chocolate velvet cakes

By Treebs

Petite Sweets

Ingredients

• CAKE:
• 4 tbsp (1/2 stick) unsalted butter
• 3/4 cup sugar
• 1 lg egg, at room temperature
• 2 tbsp unsweetened cocoa powder
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1 1/2 tsp white vinegar
• 1 tsp pure vanilla extract
• 4 tbsp (1/2 stick) unsalted butter
• 3/4 cup sugar
• 1 lg egg, at room temperature
• 2 tbsp unsweetened cocoa powder
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1 1/2 tsp white vinegar
• 1 tsp pure vanilla extract
• VANILLA FROSTING:
• 3 tbsp all-purpose flour
• 1/2 cup milk
• 1 cup powdered sugar
• 8 tbsp (1 stick) butter
• 1 tsp pure vanilla extract

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 350 degree F. Coat 25 miniature muffin cups with nonstick cooking spray or line with miniature paper liners.

Cream butter and add the sugar; beat until light and fluffy. Beat in the egg and mix in the cocoa. In a small bowl, mix the flour, salt, and baking soda. In a 1-cup measure, mix the buttermilk, vinegar, and vanilla.

Add the dry ingredients to the creamed mixture alternately with the buttermilk mixture. Beat until batter is smooth and fluffy. Spoon the batter into the prepared muffin cups, dividing equally. The batter will come nearly to the top of each cup. Bake for 12-15 minutes or until cakes feel firm when touched in the center. Remove from the oven and cool.

VANILLA FROSTING:

In a small saucepan, combine the flour and milk. Cook over medium heat, stirring constantly until thickened. Cover and chill. In a medium-sized bowl, beat the sugar, butter, and vanilla until thick and light. Add the chilled flour mixture to the creamed mixture and blend until smooth.

Frost each cooled cake and dip into chopped walnuts or shave chocolate on top, if desired.