Decadent Chocolate Mayonnaise Cupcakes: The Secret to Unbelievable Moisture and Flavor
There’s a certain thrill in trying a highly-rated recipe, especially when it involves two of life’s greatest pleasures: chocolate and cake. My journey to these Chocolate Mayonnaise Cupcakes began with a glowing “fork rating” on Epicurious, a testament to its popularity, and my undeniable love for a rich chocolate dessert. While the original recipe from Bon Appetit’s April issue was intended for a full cake, I found myself in the midst of a peculiar, yet delightful, cupcake obsession. So, I decided to adapt, making a half batch of the batter which yielded 18 beautifully baked, individual treats – perfectly portioned and undeniably handsome.
Mayonnaise cakes have been a staple in my baking repertoire for years, and I’ve explored numerous variations. The consistent magic trick has always been the complete absence of any discernible mayonnaise flavor in the final product. The mayo simply melts away, leaving behind an incredibly moist and tender crumb. However, during this particular baking adventure, something shifted. Perhaps my senses were unusually sharp that day, or maybe the specific brand of mayonnaise (H.E.B. instead of my usual Hellmann’s) played a role, but I genuinely believed I could detect a faint, tangy undertone of mayonnaise.
To be clear, this wasn’t an unpleasant or overpowering taste. In fact, it was quite subtle, and it might have very well been a figment of my heightened imagination. Regardless, the outcome was spectacular: the cupcakes were undeniably moist, bursting with rich chocolate flavor, and surprisingly easy to prepare. This experience only solidified my appreciation for the humble mayonnaise as a secret weapon in baking, proving that sometimes, the most unexpected ingredients yield the most delightful results. These Chocolate Mayonnaise Cupcakes are a testament to that.
The Unexpected Secret: Why Mayonnaise Works Wonders in Baking
For many, the idea of adding mayonnaise to a dessert, especially a chocolate cake, might sound unusual or even unappetizing. However, mayonnaise has a long and storied history in the baking world, particularly during times of rationing like World War II when eggs and butter were scarce. It quickly became a popular substitute, and bakers soon discovered its remarkable ability to impart incredible moisture and richness without adding any savory flavor.
But what’s the science behind this baking magic? Mayonnaise is essentially an emulsion of oil, egg yolks, and an acid (usually vinegar or lemon juice). When incorporated into cake batter, it brings all these essential elements to the table:
- **Oil:** The high oil content in mayonnaise contributes significantly to the cake’s moisture, ensuring a tender, soft crumb that stays fresh longer than cakes made with butter alone.
- **Eggs:** The egg yolks in mayonnaise provide structure and richness, just as whole eggs would, helping the cake to rise and maintain its form.
- **Acid:** The small amount of acid (from vinegar or lemon juice) in mayonnaise reacts with baking soda in the recipe, creating carbon dioxide bubbles. This reaction helps to leaven the cake, resulting in a lighter, airier texture.
The beauty of mayonnaise in baking is that it performs the role of multiple ingredients simultaneously. It’s a convenient, pre-emulsified blend that saves steps and guarantees a wonderfully moist and tender cake every time. So, next time you’re looking for that extra touch of decadence in your chocolate desserts, don’t hesitate to reach for the mayonnaise jar!
Crafting Your Perfect Batch of Chocolate Mayonnaise Cupcakes
Making these Chocolate Mayonnaise Cupcakes is a straightforward process, but a few tips can elevate your baking experience and ensure perfect results:
- **Ingredient Temperature:** Always ensure your egg and mayonnaise are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother, more uniform batter and a finer crumb in the baked cupcakes.
- **Quality Chocolate and Cocoa:** The quality of your chocolate and cocoa powder significantly impacts the final flavor. Opt for good quality bittersweet chocolate and unsweetened cocoa powder for a deep, rich chocolate taste.
- **Boiling Water’s Role:** The boiling water helps to “bloom” the cocoa powder, enhancing its flavor and dissolving the chopped chocolate for a smooth, intense chocolate base.
- **Do Not Overmix:** After incorporating the dry ingredients and the chocolate mixture, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cupcakes. A gentle hand is key for a tender crumb.
- **Filling Cupcake Liners:** Fill the cupcake liners about two-thirds full. This allows enough space for the cupcakes to rise without overflowing, ensuring beautiful, domed tops.
- **Cooling is Crucial:** Allow the cupcakes to cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes will cause the frosting to melt. Patience here is a virtue!
Following these simple guidelines will help you achieve wonderfully moist, flavorful, and perfectly structured chocolate mayonnaise cupcakes that are sure to impress.
Elevate Your Cupcakes: Frosting and Serving Suggestions
While the chocolate mayonnaise cupcake itself is a star, the Sour Cream Frosting suggested in this recipe truly takes it to the next level. The tanginess of the sour cream beautifully complements the richness of the chocolate, creating a balanced and incredibly delicious flavor profile. For an extra luxurious touch, ensure your butter and sour cream for the frosting are at room temperature, making them easier to blend into a smooth, creamy consistency.
Don’t be afraid to adjust the frosting to your liking. If you prefer a thinner consistency, a teaspoon or two of coffee, milk, or more sour cream can be gradually added. For a sweeter or thicker frosting, incorporate additional sifted powdered sugar. A pinch of espresso powder can also enhance the chocolate flavor without making the frosting taste like coffee.
Once frosted, these cupcakes are perfect for any occasion – a casual gathering, a birthday party, or simply a treat for yourself. Garnish them with chocolate shavings, sprinkles, or a fresh raspberry for an elegant finish. They pair wonderfully with a cup of hot coffee or a tall glass of cold milk.
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Recipe
Chocolate Mayonnaise Cupcakes
Anna
Pin Recipe
15 minutes
25 minutes
1 hour
Dessert
American
18
Ingredients
- 1 ounce bittersweet chocolate, chopped (28 grams)
- ⅓ cup unsweetened cocoa powder
- ¾ cup plus 2 tablespoons boiling water
- 1 ¼ cups plus 2 tablespoons all purpose flour 6.1 oz
- ⅜ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ⅔ cup regular mayonnaise
- 1 large egg room temp
- ½ teaspoon vanilla extract
Sour Cream Frosting
- 8 tablespoons butter, softened
- ⅔ cup cocoa powder, unsweetened
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla
- ⅓ cup room temperature sour cream
Instructions
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Preheat oven to 350°F (175°C). Line 18 standard cupcake tins with paper liners.
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In a medium metal bowl, combine the chopped bittersweet chocolate and unsweetened cocoa powder. Carefully add the boiling water and stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined.
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Using an electric mixer, beat both granulated sugar and packed dark brown sugar with the regular mayonnaise in a large bowl until the mixture is light, fluffy, and well blended (about 2 to 3 minutes). Beat in the room temperature egg and vanilla extract until fully incorporated. Set aside the electric mixer and use a spatula or wooden spoon for the next step to prevent overmixing. Gradually add the flour mixture in 4 additions, alternating with 3 additions of the chocolate mixture, mixing just until blended after each addition. Be very careful not to overbeat the batter. Divide the finished batter evenly among the prepared cupcake liners, filling each about two-thirds full.
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Bake the cupcakes for approximately 20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Cool the baked cupcakes in their pans on a wire rack for 20 minutes. After 20 minutes, carefully remove the cupcakes from the tins and transfer them directly to the wire rack to cool completely before frosting.
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**To make the Sour Cream Frosting:** In a large mixing bowl, cream together the softened butter and unsweetened cocoa powder until smooth. Gradually add as much of the sifted powdered sugar as you can, beating with the electric mixer until the mixture becomes creamy. Once creamy, add the remaining powdered sugar, room temperature sour cream, and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and creamy. If necessary, adjust the consistency by adding a little more powdered sugar for a thicker frosting, or a few teaspoons of coffee, water, milk, or additional sour cream for a thinner consistency.
Notes
Chocolate Mayonnaise Cake, Cupcakes
In conclusion, these Chocolate Mayonnaise Cupcakes are a delightful surprise for anyone seeking a profoundly moist and rich chocolate dessert. The mayonnaise, far from imparting an unwanted savory note, acts as a stealthy agent of texture and tenderness, making these cupcakes utterly irresistible. Whether you’re a seasoned baker or just starting, this recipe offers a simple yet impressive way to indulge in a classic with a fascinating twist. Give it a try, and you might just find your new favorite chocolate treat!