So good...a few changes I made: using sifted soft white-wheat flour, activating the cocoa by heating it with the mayonnaise (this was before I realized that water is added), and making a chocolate cream cheese frosting instead of whipped cream. Even with the whole-grain flour they were fall-apart moist and tender, and the chocolate chips (tossed with flour before adding to keep them from sinking) put them over the top. I make homemade mayo so this is a good way to use it up before it spoils - and I can have my cupcakes and eat them too!
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.
More From Allyou
- Calories: 398
- Fat: 23g
- Saturated fat: 9g
- Protein: 4g
- Carbohydrate: 45g
- Fiber: 2g
- Cholesterol: 40mg
- Sodium: 356mg
- 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
- 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.
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