Did you know that baking cocoa can be stored for up to 2 years if kept in a cool, dark place?
Mini Chocolate Cupcakes: Place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. About 72 mini cupcakes.