These luscious, two-bite chocolate mini cocoa cupcakes, topped with creamy cocoa frosting are perfect for an afternoon get-together with coffee and tea.

Mini Cocoa Cupcakes

Cupcakes:

1 cup granulated sugar
1 cup all-purpose flour
1/3 cup unsweetened cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Quick Cocoa Frosting:

3 tablespoons butter, softened
1/4 cup unsweetened cocoa powder
1 1/4 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Spray small muffin cups (1 3/4-inches in diameter) with vegetable cooking spray.
2. In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add egg, milk, oil and vanilla and beat on medium speed of mixer 2 minutes.
3. Stir in boiling water. Fill muffin cups about 2/3 full with batter.
4. Bake for 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks. Cool completely.
5. For Quick Cocoa Frosting: In small bowl, beat all ingredients until smooth and of desired consistency. Frost tops of cupcakes.

Makes about 4 dozen mini cupcakes.