Is there anything better than a moist and fudgy chocolate cupcake? You make be thinking, “mayonnaise?!”. Yes, mayo is the secret to these delicious cupcakes. However, please don’t cheat your taste buds and do yourself a disservice by using reduced-fat or fat-free mayo in this recipe. Like all delicious chocolate cakes, you need the full fat to bring out all the glory!
from: Baked Elements
yield: 24 cupcakes
for the cupcakes
2 ounces good-quality dark chocolate (60-72 %), coarsely chopped
2/3 cup dark unsweetened cocoa powder
1 3/4 cup boiling water
2 3/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1 1/3 cups mayonnaise
2 large eggs
1 teaspoon pure vanilla extract
for the chocolate frosting
12 ounces (3 sticks), unsalted butter, softened
2 cups confectioner’s sugar, sifted (it calls for 3, but I never use that much. Add just enough to make it sweet enough)
1 1/2 tablespoons pure vanilla extract
10 ounces good-quality dark chocolate (60-72%), melted and cooled
make the cupcakes
Preheat the oven to 325 degrees F. Line two 12-cup cupcakes pans with paper liners.
In a medium heatproof bowl, stir together the chocolate and cocoa powder. Add the boiling water and whisk until smooth.
In another medium bowl, sift together the flour, baking soda, and baking powder.
In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars and the mayo together until well blended, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition, then beat the mixture until it is completely combined and uniform in color. Add the vanilla and beat again.
Scrape down the sides and bottom of the bowl. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Beat until just incorporated.
Fill the cupcake liners about three-quarters full. Bake the cupcakes for 17 to 20 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool for 15 minutes in the pan, then turn them out onto wire racks to cool completely.
Make the chocolate frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add the confectioners’ sugar all at once and beat until completely blended, about 2 minutes. Add the vanilla extract and beat for 15 seconds. Scrape down the sides and bottom of the bowl and add the chocolate. Beat until smooth, continuing to scrape down the sides as needed until the frosting is uniform in color.
Assemble the cupcakes
There are many ways to frost a cupcake. If you have a pastry bag, simply fit it with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with the release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also us an offset spatula to frost the cupcakes
As you can see, I didn’t do anything fancy with these. I think somewhat homely chocolate cupcakes are the best kind. They trick you with their humble appearance once they are in your mouth.