Double-Chocolate Cupcakes

Double-Chocolate Cupcakes Recipe
Photo: Kana Okada; Styling: Susan Vajaranant
Whip up a batch of rich chocolate cupcakes topped with lick-the-spoon worthy icing. Decorate them with sprinkles, if you can resist the urge to eat them right away.

 

Yield:

Serves 6

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 398
Fat 23 g
Satfat 9 g
Protein 4 g
Carbohydrate 45 g
Fiber 2 g
Cholesterol 40 mg
Sodium 356 mg

Ingredients

1 cup all-purpose flour
1/4 cup plus 1 1/2 tsp. unsweetened natural cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons mayonnaise
1/2 teaspoon vanilla extract
1/2 cup plus 1 Tbsp. sugar
1/3 cup miniature chocolate chips
1/2 cup heavy cream

Preparation

1. Preheat oven to 350ºF. Line a 6-cup standard-size muffin tin with paper or foil liners.

2. In a medium bowl, whisk together flour, 1/4 cup cocoa powder, baking soda and salt. In a large mixing bowl, whisk together mayonnaise, vanilla and 1/2 cup sugar. Add 1/3 of flour mixture to mayonnaise mixture, then stir in 1/2 cup water. Fold in remaining flour mixture, stirring until batter is smooth. Stir in mini chocolate chips.

3. Spoon batter into prepared muffin tin and bake until cupcakes are firm, 20 minutes. Let cupcakes cool completely in muffin tin.

4. Combine heavy cream, remaining 1 Tbsp. sugar and remaining cocoa powder and whip with an electric mixer on high speed until cream just holds stiff peaks. Top each cupcake with whipped cream and serve.

Note:

November 2009
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