CHOCOLATE-MAYO CUPCAKES

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Chocolate-Mayo Cupcakes image

Mayonnaise replaces the fat (butter or oil) in these otherwise traditional cupcakes, yielding a richly flavored yet light-in-texture cake with a smooth, creamy ganache-like frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 45m

Yield Makes 18

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour
2/3 cup unsweetened Dutch-process cocoa powder
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
1 cup hot strong-brewed coffee
1 teaspoon pure vanilla extract
3/4 cup mayonnaise
1/2 cup mayonnaise
1/2 cup unsweetened Dutch-process cocoa powder
2 cups confectioners' sugar
2 tablespoons whole milk

Steps:

  • Cupcakes:Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Whisk in eggs, coffee, vanilla, and mayonnaise until smooth.
  • Divide batter among muffin cups fitted with paper liners (about three-quarters full). Bake until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely in tins; remove.
  • Frosting:Whisk together mayonnaise and cocoa. Whisk in confectioners' sugar and milk until smooth. Divide evenly among cupcakes.

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