<\/span><\/h2>\n\n\n\nFor The Cake:<\/strong><\/p>\n\n\n\n\nPreheat your oven to 325\u00b0F and while you wait, grease a 24-cup mini muffin pan.<\/li>\n\n\n\n In a microwave-safe bowl, melt the butter. Once melted, add in the cocoa, and stir until combined well.<\/li>\n\n\n\n Bring 1 cup of water to a boil in the microwave or on the stovetop. Pour the boiling water into the butter cocoa mixture and stir for 30 seconds.<\/li>\n\n\n\n In a small bowl, whisk together buttermilk, eggs, and vanilla extract.<\/li>\n\n\n\n Separately, in a large mixing bowl, combine flour, sugar, baking soda, and a pinch of salt.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nPour the cocoa mixture into the dry ingredients, and mix until combined. Then lastly, stir the buttermilk mixture into the batter.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nScoop batter into the prepared mini-muffin pan using a 1 tablespoon scoop. Bake 14-16 minutes or until a toothpick inserted comes out clean.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nAllow the cake bites to cool 10 minutes before transferring to a cooling rack. <\/li>\n<\/ol>\n\n\n\nFor The Frosting:<\/strong><\/p>\n\n\n\n\nIn a microwave-safe bowl, melt the butter. While it's still piping hot, stir in the cocoa until combined.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nAdd milk, vanilla, and powdered sugar. Mix until combined.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nWith a scoop or spoon, drop a \u00bd tablespoon of frosting onto the center of each cake bite. Allow the cake bites to set for at least 15 minutes before transferring to a serving tray.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n<\/span>Expert Tips for Recipe Success<\/span><\/h2>\n\n\n\n\nUse cupcake liners.<\/strong> To ensure these cake bites can be easily removed from the muffin tin, use cupcake liners. This will also make for a mess-free clean up! If you don't have liners, no problem - just be sure to generously grease your muffin liner to avoid the cake from sticking.<\/li>\n\n\n\nMake your own buttermilk.<\/strong> It's super simple to make and adds a delicious tanginess, simply add 2 tablespoons lemon juice to 2 cups whole milk and let sit for 10 minutes. <\/li>\n\n\n\nUse boiling water.<\/strong> Trust me on this, don't skip this step. Adding boiling water to cocoa powder will allow it to bloom and enhances the flavor. <\/li>\n\n\n\nFrost the cakes while they're warm. <\/strong>So the frosting soaks into the cakes and they absorb the rich, fudgy icing immediately.<\/li>\n<\/ul>\n\n\n\n<\/span>Variations <\/span><\/h2>\n\n\n\n\nBake a full-sized cake.<\/strong> Instead of pouring the batter into a muffin tin for mini bites, make a whole cake and simply slice to serve a crowd! Just pour batter into a prepared 18 x 13-inch rimmed half sheet pan at 350\u00b0F for about 15-20 minutes, or until set.<\/li>\n\n\n\nAdd chopped or whole pecans. <\/strong>For some extra flavor and texture, add chopped or whole pecans on top of the frosting, or alternatively, sprinkle them over the cake before pouring the frosting over top.<\/li>\n\n\n\nMake a White Texas Sheet Cake.<\/strong> Make a vanilla-based cake and frosting to top. It's just as delicious, especially when paired with nuts! <\/li>\n<\/ul>\n\n\n\n