Rich chocolate mini cakes (Old)

Rich Chocolate Mini-cakes

2/3 C flour
1/2 C sugar
3T baking cocoa
1/2 t baking powder
1/4 t each baking soda and salt
1/2 C water
3 T vegetable oil (I used canola and it turned out fine)
1 t vanilla extract
Chocolate glaze and Vanilla Drizzle (recipe follows)

-Heat oven to 350 degrees. Lightly grease 24 small muffin cups (I ended up only getting 16 out of this recipe)
-Stir flour, sugar, cocoa, baking powder, baking soda, and salt in bowl. Add water, oil and vanilla. Stir till blended. Spoon into cups filling 2/3 full. Bake 12-14 min or until top springs back when touched. Cool completely.
-Prepare chocolate glaze. Dip rounded portion into glaze. Place on wax paper-covered tray. Refrigerate for 10 min to set glaze. Prepare vanilla drizzle, then drizzle onto mini cakes. (I put them back in the fridge after I did the vanilla part too)

Chocolate Glaze- Melt 2 T butter in small saucepan on LOW heat. Add 2 T cocoa and 2 T water. Cook until smooth and slightly thickened. DO Not let boil. Remove from heat and cool slightly. Blend 1 C powdered sugar and 1/2 t vanilla extract. Beat till smooth and slightly thickened.

Vanilla Drizzle-I didn't follow their directions which told you to melt way more white chocolate chips than you need and to add shortening which I don't like. I just put a handful of white chocolate chips in a ziploc bag, microwaved it for a minute till melted then cut off the tip and decorated the tops.