These secret-ingredient chocolate cupcakes are moist and irresistible. Top them with fluffy frosting, and you'll be facing a stampede of eager chocoholics.
Nutritional Information
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Redbook
Yields: 12
Cook Time: 22 min
Ingredients
| U.S. | Metric | Conversion chart |
- 2 cup(s) all-purpose flour
- 1/3 cup(s) unsweetened cocoa powder
- 1.5 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1 cup(s) sugar
- 1 cup(s) mayonnaise
- 1 teaspoon(s) vanilla extract
- 1 cup(s) cold water
Directions
- Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.
- In a small bowl, whisk flour, cocoa powder, baking soda, and salt.
- In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.
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