Ruby Chocolate Mini Cupcakes

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Line a 12-cup muffin tin with cupcake liners.

2. 2

   In a medium bowl, whisk together flour and sugar.

   Tip: Whisk until combined and aerated.

3. 3

   Add the ruby chocolate chips to the bowl and whisk until well combined.

   Tip: Make sure the chocolate is evenly distributed.

4. 4

   In a large bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Make sure the butter is well combined with the eggs.

5. 5

   Add the vanilla extract to the bowl and mix until combined.

6. 6

   Gradually add the dry ingredients to the wet ingredients, beating until just combined.

   Tip: Don't overmix!

7. 7

   Divide the batter evenly among the muffin cups.

8. 8

   Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Keep an eye on them after 15 minutes.

9. 9

   Allow the cupcakes to cool completely in the pan.

10. 10

    To make the frosting, beat the cream cheese until smooth. Add the powdered sugar and beat until combined.

    Tip: Adjust the consistency as needed.

11. 11

    Add the edible gold dust to the frosting and mix until combined.

    Tip: Use sparingly for the best effect.

12. 12

    Frost the cooled cupcakes with the cream cheese frosting.

    Tip: Pipe on the edges for a decorative touch.