Chocolate velvet cakes

Chocolate Velvet Cakes

Cake Batter
4 tbsp (1/2 stick) unsalted butter
3/4 c. sugar
1 large egg (at room temperature)
2 tbsp unsweetened cocoa powder
1 1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 c. buttermilk
1 1/2 tsp white vinegar
1 tsp pure vanilla extract

Vanilla Frosting
3 tbsp all-purpose flour
1/2 c. milk
1 c. powdered sugar
8 tbsp (1 stick) butter
1 tsp pure vanilla extract

Preheat oven to 350 degrees F. Coat 24 miniature muffin cups with nonstick cooking spray or line with miniature paper liners. Cream butter and add the sugar - beat until light and fluffy. Beat in the egg and mix in the cocoa. In a small bowl, mix the flour, salt, and baking soda. In a 1-cup measure, mix the buttermilk, vinegar and vanilla. Add the dry ingredients to the creamed mixture alternately with the buttermilk mixture. Beat until batter is smooth and fluffy. Spoon the batter into the prepared muffin cups, dividing equally. The batter will come nearly to the top of each cup. Bake for 12-15 minutes or until cake feels firm when touched in the center. Remove from the oven and cool.

For the frosting: In a small saucepan, combine the flour and milk. cook over medium heat, stirring constantly until thickened. Cover and chill. In a medium-sized bowl, beat the sugar, butter and vanilla until thick and light. Add the chilled flour mixture to the creamed mixture and blend until smooth. Frost each cooled cake and dip into chopped walnuts, if desired.