Step 1

Preheat the oven to 350°F. Generously spray a mini muffin pan with nonstick spray and set it aside.

Step 2

Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl. Whisk to combine. Set it aside.

Step 3

Add the boiling water, butter, buttermilk (or sour cream), and vanilla to a medium-sized mixing bowl. Stir until the butter is completely melted. (Because the buttermilk is cold, the water mixture should cool to lukewarm.)

Step 4

Add the buttermilk mixture to the dry ingredients. Stir to combine.

Step 5

Stir in the beaten eggs. Continue stirring until well combined, and no streaks of flour or eggs are visible.

Step 6

Use a 1 tablespoon cookie scoop to scoop the cake batter into the mini muffin pans. Bake for 8-10 minutes, or until the tops spring back when lightly touched. Allow the mini bites to cool completely.

Step 7

Line a baking sheet with parchment paper. Place a cooling rack over the parchment paper.

Step 8

Place the cooled sheet cake bites on the cooling rack.

Step 9

Add the milk, butter, and vanilla to a small heat-safe bowl for the icing. Heat in the microwave for 25-30 seconds for the butter to melt. Stir well.

Step 10

Stir in the cocoa powder.

Step 11

Add the powdered sugar to a medium-sized mixing bowl. Stir in the cocoa mixture. Continue stirring until the powdered sugar is completely dissolved and the mixture is smooth.

Step 12

Carefully drizzle/dollop the icing on top of the sheet cake bites. You can gently spread the icing over the top as well. Allow the icing to “set” before serving.