Red Velvet Mini Cupcakes with Chocolate Sauce

This Valentine's Day, borrow a trick from a hot restaurant trend: mini-desserts. Instead of icing, top these treats with a drizzle of melted chocolate to create a decidedly grown-up dessert.

Ingredients

• 3 cups flour
• 2 teaspoons cocoa powder
• 3/4 teaspoon salt
• 3/4 cup butter, room temperature
• 2-1/4 cups sugar
• 1-1/2 teaspoons vanilla extract
• 3 eggs, room temperature
• 2 tablespoons red food coloring
• 1-1/2 cups buttermilk
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons vinegar
• 1 package Baker’s Chocolate Dipping Sauce

Cooking Instructions

1. Preheat oven to 350 degrees F. In medium bowl, whisk together flour, cocoa powder and salt; set aside.
2. In large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla and beat until combined.
3. Add eggs one at a time, beating on medium after each egg.
4. Add food coloring and beat on low until mixed thoroughly.
5. Alternate flour mixture and buttermilk to egg mixture; beat on medium-low after each until combined.
6. Mix baking soda and vinegar in a separate small bowl. Add mixture to the batter; beat until combined.
7. Fill cupcake liners 1/2 to 3/4 full. Bake for 10-15 minutes; remove from oven and let cool.
8. While cupcakes are baking, melt dipping sauce according to package directions.
9. Drizzle melted sauce over cupcakes; serve immediately.