Double-Chocolate Cupcakes

Name: Double-Chocolate Cupcakes
Ingredients: 1 cup all-purpose flour; 1/4 cup plus 1 1/2 tsp. unsweetened natural cocoa powder (not Dutch process); 3/4 teaspoon baking soda; 1/4 teaspoon salt; 6 tablespoons mayonnaise; 1/2 teaspoon vanilla extract; 1/2 cup plus 1 Tbsp. sugar; 1/3 cup miniature chocolate chips; 1/2 cup heavy cream

9 ingredients

4 steps

Ingredients

1 cup all-purpose flour
1/4 cup plus 1 1/2 tsp. unsweetened natural cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons mayonnaise
1/2 teaspoon vanilla extract
1/2 cup plus 1 Tbsp. sugar
1/3 cup miniature chocolate chips
1/2 cup heavy cream

Directions

1

Preheat oven to 350°F. Line a 6-cup standard-size muffin tin with paper or foil liners.
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.
3

Spoon batter into prepared muffin tin and bake until cupcakes are firm, 20 minutes. Let cupcakes cool completely in muffin tin.
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.