Double-Chocolate Cupcakes

  • detailaddict Posted: 11/24/13
    Worthy of a Special Occasion

    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!


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