Mini Chocolate Cupcakes with Pink Whipped Cream Frosting

Ingredients: cake - 2 cups flour, 2 cups sugar, 1/2 cup oil, 1 cup milk, 1 cup boiling water, 1 teaspoon salt, 2 tablespoon espresso powder, 2 teaspoon baking soda, 3/4 cup coco powder, 2 tablespoons vanilla extract, 2 eggs
Whipped cream - pint of heavy cream, 1.5 cups powdered sugar, 1 tablespoon vanilla extract, 1 tablespoon beet juice

Recipe:
1. Beat together your sugar and butter until fluffy and homogenous
2. Add in cocoa powder, milk, oil, eggs, vanilla extract, espresso powder, baking soda and whisk until mixed together
3. Mix in flour with a spatula
4. Put the mixture in a mini cupcake lined pan
5. Put into an oven that is at 350F for 20 minutes

Icing:
1. Whisk heavy whipping cream, beet juice, vanilla extract, and powdered sugar on high speed until peaks form

Assemble:
1. Let the cupcakes cool
2. Put the icing in a piping bag or ziplock
3. Ice the cupcakes and serve!