Why do small things taste better than bigger ones? Case in point: cupcakes baked in a nonstick mini muffin pan are much more fun to eat than standard-size ones. Plus, the tiny cupcakes bake in 1/2 the time, require less icing, and two (or three) are the perfect size for a brown-bag dessert.
The mini cupcake batter is a tad thicker than a layer cake. Rather than using milk or buttermilk, I substituted 0% Fage yogurt and a tablespoon of water. Such a substitution doesn’t cut much fat out of a recipe that begins with a stick of butter—rather, the yogurt provides a tangy counterpoint to bittersweet chocolate. Plus, I rarely ever have buttermilk on hand and always have some form of yogurt. The baked cupcake is dense, moist, and deeply chocolate thanks to a combination of melted bittersweet bits and cocoa powder.
Over a couple of days, the icing will go a little grainy. Then again, I can’t imagine these tiny cakes lasting more than a few days at my house. Next time, I’ll pipe a little filling into each one, or maybe top ’em with raspberry jam instead of frosting.