Spicy Chocolate Pumpkin Mini-cakes

Name: Spicy Chocolate Pumpkin Mini-cakes
Ingredients: 1.25 cup Unsalted Butter Softened; 2.0 cup Sugar; 1.0 cup Unsweetened Cocoa Powder; 2.0 teaspoon Baking Powder; 1.0 teaspoon Baking Soda; 0.5 cup Milk; 2.0 teaspoon Vanilla; 2.6667 cup Flour; 1.3333 cup Packed Brown Sugar; 0.6667 cup Unsalted Butter; 0.25 cup Milk; 2.0 cup Confectioner S Sugar; 1.0 teaspoon Vanilla

Spicy Chocolate Pumpkin Mini-cakes is a home-style recipe made with Unsalted Butter Softened, Sugar, Unsweetened Cocoa Powder, Baking Powder, Baking Soda, and Milk.

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Ingrédients

1.25 cup Unsalted Butter Softened
2.0 cup Sugar
1.0 cup Unsweetened Cocoa Powder
2.0 tsp Baking Powder

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Méthode (aperçu)

1
Hot oven to 350. Lightly grease twelve 1 cup capacity mini-bundt pans. (If
2
you only have 1 pan with 6 wells, the batter can remain at room temperature

while the first batch bakes.) You can also use regular 1/2 cup capacity

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