1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup white sugar
1 cup butter
1/4 cup packed light brown sugar
1/2 cup milk
1 eggs
4 teaspoons vanilla extract
4 cups confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Set aside the flour mix and baking powder.
In a medium bowl, cream together the butter or margarine and brown sugar until smooth. Beat in the eggs, one at a time. Mix in milk, eggs, vanilla and brown sugar. Combine the flour mix and cocoa, stir into the creamed mixture until just blended. Fold in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared muffin liners. Bake in preheated oven for 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from mini muffin pan and brush tops with warm white dusting.
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