Make them yourself, eat them all- alone. Know one will ever know and who cares if they find out.
Preheat oven to 350 or whatever your oven thinks is 350. Here's what ya need...
1 Cup of Butter
1 Cup of Cocoa
2 Cups of White Sugar
1 Teaspoon Vanilla
1/4 Cup of Coffee (mmm...coffee)
4 Eggs (out of the fridge for about an hour prior- if you remember if not oh well...)
1 1/3 Cups of Flour
1 Teaspoon Baking Powder
dash o' salt
In a bowl (not your mixing bowl!) add 1 1/3 cups of flour, 1 teaspoon of baking soda and a dash of salt.
Melt one cup (yup, one cup...) of butter (I use salted), IN YOUR MIXING BOWL (not to be confused with your flour blend bowl!) blend in one cup of good quality cocoa (mmhmmm...another cup), add two cups (oh yeah, we're doubling...) of sugar and 2 teaspoons of vanilla and 1/4 cup of coffee (I really do use whatever is left over in the pot). Mix well. I use a KitchenAid stand mixer, but if you are really strong and want to do it by hand have at it. Add 4 eggs. ONE AT A TIME!!
Scrape the bowl down, get your flour mixture and now slowly add it in- otherwise... POOF! Flour everywhere...
Spray your mini muffin tins (You will regret it if you don't, oh- mine have a non stick coating too but you will be sorry if you don't spray. Humour me... just do it). With a tiny ice cream scoop (I'm anal and measure...) plop one scoop into each spot. This recipe will make 4 1/2 dozen cupcakes. Fit as many tins in your oven as you can. Bake for only 9-11 minutes. 9 if you life them gooey, 11 if you like them more dry.
I'm sure that's the whole of it... :)