Rich Chocolate Dot Cake for 10 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin thoroughly.
2. Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl until no lumps remain.
3. Add the egg, milk, oil, and vanilla extract; beat on medium speed for 2 minutes until the batter is smooth.
4. Stir in the boiling water by hand until incorporated; the batter will be thin.
5. Pour batter into molds, filling them 3/4 full. Bake for 12–15 minutes or until a toothpick inserted comes out with just a few moist crumbs.
6. Cool the cakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Whip softened butter until creamy, then gradually beat in sifted powdered sugar, heavy cream, vanilla extract, and salt until stiff peaks form.
8. Using a piping bag, layer alternating portions of cooled chocolate cake and stabilized buttercream into 10 small cocktail glasses.
9. Top each cake with a final swirl of frosting and garnish with rainbow nonpareil sprinkles.