Chocolate Mayonnaise Cupcakes
Chocolate Mayonnaise Cupcakes takes approximately 45 minutes from beginning to end. This recipe serves 18 and costs 38 cents per serving. One serving contains 288 calories, 2g of protein, and 14g of fat. A mixture of granulated sugar, baking powder, unsweetened cocoa powder, and a handful of other ingredients are all it takes to make this recipe so yummy. 31 person have tried and liked this recipe. A few people really liked this American dish. It is brought to you by Cookie Madness. Overall, this recipe earns a rather bad spoonacular score of 16%. Try Vegan Chocolate Mayonnaise Cupcakes, Chocolate Mayonnaise Cupcakes with Caramel-Butterscotch Frosting, and Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting for similar recipes.
Servings: 18
Preparation duration: 10 minutes
Ingredients:
1 1/4 cups plus 2 tablespoons all purpose flour (6.1 oz)
1/8 teaspoon baking powder
3/8 teaspoon baking soda
1 ounce bittersweet chocolate, chopped
8 tablespoons butter, softened
1/2 cup (packed) dark brown sugar
1 large egg, room temp
1/2 cup granulated sugar
2/3 cups regular mayonnaise (mine was room temp)
3 cups sifted powdered sugar
1/3 cup room temperature sour cream
1/3 cup unsweetened cocoa powder (I used natural)
2/3 cup cocoa powder, unsweetened (used natural)
1 teaspoon vanilla
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons boiling water
Equipment:
oven
bowl
hand mixer
mixing bowl
Cooking instruction summary:
Preheat oven to 350°F. Line 18 cupcake tins with paper liners.Combine chocolate and cocoa powder in medium metal bowl. Add the boiling water and stir until melted.Mix flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Beat in egg and vanilla. Put down electric mixer and use a spoon for this next step. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, mixing just until blended and being very careful not to overbeat. Divide batter evenly between cups, filling about 2/3 full.Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 20 minutes. Remove from tin and frost when completely cool.To make the frosting, mix the butter and cocoa powder together in a large mixing bowl. Mix in as much powdered sugar as you can and beat it with the mixer. When creamy, add remaining powdered sugar, sour cream and vanilla and beat until light and creamy. Adjust if necessary by using more or less sugar or stirring in a few teaspoons of coffee, water, milk, or more sour cream if necessary.
Step by step:
1. Preheat oven to 350°F. Line 18 cupcake tins with paper liners.
2. Combine chocolate and cocoa powder in medium metal bowl.
3. Add the boiling water and stir until melted.
4. Mix flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Beat in egg and vanilla. Put down electric mixer and use a spoon for this next step.
5. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, mixing just until blended and being very careful not to overbeat. Divide batter evenly between cups, filling about 2/3 full.
6. Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 20 minutes.
7. Remove from tin and frost when completely cool.To make the frosting, mix the butter and cocoa powder together in a large mixing bowl.
8. Mix in as much powdered sugar as you can and beat it with the mixer. When creamy, add remaining powdered sugar, sour cream and vanilla and beat until light and creamy. Adjust if necessary by using more or less sugar or stirring in a few teaspoons of coffee, water, milk, or more sour cream if necessary.
Nutrition Information:
covered percent of daily need
