# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted
07 - 3/4 cup granulated sugar
08 - 2 large eggs
09 - 1/2 cup buttermilk
10 - 1 teaspoon vanilla extract
→ Mix-Ins & Toppings
11 - 1/2 cup mini chocolate chips
12 - 1/4 cup rainbow sprinkles, plus extra for topping
13 - 1/4 cup chopped pretzels (optional)
14 - 1/4 cup crushed freeze-dried raspberries (optional)
→ Frosting
15 - 1/2 cup unsalted butter, softened
16 - 1 1/2 cups powdered sugar
17 - 2 tablespoons unsweetened cocoa powder
18 - 2 tablespoons milk
19 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Line a mini muffin tin with paper liners or grease thoroughly.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
03 - In a separate large bowl, blend melted butter and granulated sugar. Incorporate eggs one at a time, whisking after each addition. Stir in buttermilk and vanilla extract.
04 - Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 - Carefully fold in mini chocolate chips, sprinkles, pretzels, and freeze-dried raspberries if using, to create a textured batter.
06 - Distribute batter evenly into mini muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cake bites to cool completely before frosting.
08 - Beat softened butter until creamy. Add powdered sugar and cocoa powder, then milk and vanilla extract, continuing to beat until smooth and fluffy.
09 - Generously frost each cooled cake bite and top with extra sprinkles or preferred toppings.
10 - Present the cake bites and enjoy the playful combination of flavors.
