Photo: Kana Okada; Styling: Susan Vajaranant
Prep Time
10 Mins
Cook Time
20 Mins
Yield
Serves 6

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.

Ratings & Reviews

Easy and different

detailaddict
August 25, 2016
Honestly I made these because I accidentally bought mini chips and mayo that I didn't need. The cupcakes were a little dense.. there's a reason for adding eggs! I might try using a mini muffin pan next time. I loved the frosting. A keeper. It was easy peasy and delicious with very little sugar.

detailaddict's Review

Ginnyhw
November 24, 2013
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!