Not a Cupcake - a Cakelette!

At the office last week, we initiated co-worker and friend, Sierra Fish, into the "28 Club" (those were the days!). Sierra - a fan of cookies for breakfast - had to go on a campus-wide scavenger hunt first thing in the morning to round up some lovingly-made baked birthday treats. Affectionately dubbed "Cakelettes" by baker Nancy Olivas, these scrumptious mini cakes differ from cupcakes in that she filled the cupcake holders only halfway, providing a more even proportion of cake to icing (less mound of cake, more room room for creamy topping - brilliant!). Here's her delicious recipe (and if you go the full cupcake route, I guess that's ok too!).

Chocolate Cakelettes (or Cupcakes - whatever!)
Contributed by Nancy Olivas

• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 stick unsalted butter, softened
• 3/4 cup lightly packed brown sugar
• 2 eggs
• 2 ounces unsweetened chocolate, melted
• 1 cup buttermilk
• 1 teaspoon vanilla

Preheat the over to 350 degrees. Line muffin cups with paper liners.

Combine the first six ingredients in a medium bowl. In another bowl, cream the butter and sugar until light and fluffy with an electric mixer on high speed, about 5 minutes. Next, add the eggs, one at time. Reduce speed to low and add chocolate, then the flour mixture. Add the buttermilk, then the vanilla and mix gently.

Spoon batter into the cupcake liners and fill about 1/2 full for cakelettes (2/3 full for cupcakes). Bake until a tester inserted into the center of a cake comes out clean, 15 to 20 minutes. Remove from pan and allow to cool completely.

Icing

• 1 stick unsalted butter, softened
• 1/4 teaspoon salt
• 4 cups powdered sugar
• 2 ounces cream cheese, softened
• 1 tablespoon milk

Combine all the icing ingredients until well combined, and spread over cakelettes.