Recipe:
2 cups sifted flour
2/3 cups unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp baking powder
3 large eggs
1 2/3 cups sugar
1 tsp vanilla extract
1 cup reduced- calorie mayonnaise
1 1/3 cups cold water
Preheat oven to 350 degrees. Ready your cupcake pans with liners. Onto a piece of wax paper, sift the flour cocoa baking soda, and baking powder.
In a large bowl, with an electric mixer on high, beat the eggs, sugar and vanilla for 3 minutes or until fluffy. Reduce the speed to low and blend in the mayonnaise.
Using a wooden spoon, stir in the flour mixture into the egg mixture, 1/3 at a time, alternating with the water and beginning and ending with the flour.
Fill your cupcake pans 2/3 full
and bake approx. 20 minutes or until a toothpick inserted in the center comes out with moist crumbs.
I made a chocolate cream cheese frosting.
8 oz. cream cheese
1/2 cup unsalted butter
4 1/2 cups confectioners sugar
1 to 2 Tbsp. sour cream
1 tsp vanilla extract
(and then I added 4 squares unsweetened melted chocolate)
With a electric mixer, beat on high cream cheese and butter until creamy. Gradually beat in sugar. Stir in sour cream, vanilla and chocolate.
Next I drizzled the tops with some melted Peanut Butter chips sprinkled them with crushed chocolate cookies.
My daughter was a little freaked out when she found out these cupcakes had mayonnaise in them, but it made them very moist. :)
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