Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with paper liners. For a richer finish, dust the greased cups with cocoa powder instead of flour.

Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Sift if needed to remove clumps and ensure a smooth batter.

Melt the Butter Mixture
In a saucepan over medium heat, melt the butter with boiling water, stirring until smooth. Let it cool slightly before combining with the rest of the ingredients.

Combine Wet and Dry Ingredients
Pour the butter mixture into the dry ingredients and stir until just combined. Add in buttermilk (or sour cream), eggs, and vanilla. Mix gently until smooth. Avoid overmixing.

Bake the Bites
Spoon batter into muffin cups, filling about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack.

Make the Glaze
In a saucepan, melt butter. Whisk in cocoa powder and milk until smooth. Remove from heat and stir in powdered sugar and vanilla until a thick, pourable glaze forms. Add milk a teaspoon at a time if needed.

Glaze and Decorate
Spoon or dip glaze over cooled bites. Optional: top with chopped pecans, coconut, toffee bits, or mini chocolate chips.