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.
How to Make It
Step 1
Preheat oven to 350ºF. Line a 6-cup standard-size muffin tin with paper or foil liners.
Step 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.
Step 3
Spoon batter into prepared muffin tin and bake until cupcakes are firm, 20 minutes. Let cupcakes cool completely in muffin tin.
Step 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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