I did not know that today was International Chocolate Day. Indeed for a large part of the day I did not even realise it was Friday. Even though MrsDrWho started school holidays, and sent me an email saying that, I still thought it was Thursday. The SMH had a World Chocolate Day headline, but the clicky link sends you through a wormhole to the 4th November last year. Very timey-wimey.
Luckily I had a chocolate recipe on hand, Martha Stewart's Chocolate-Mayo Cupcakes. Yes, mayonnaise in a cupcake. I was dubious. I secretly worked with friends to have people taste test the cupcakes without knowing they contained mayonnaise. No-one could tell. So there you go. I tasted the icing and I thought I could tell, but apparently we got away with it. I don't have a link to the recipe, but it is in the July/August Martha Magazine.
The recipe requires a lot of Dutch processed cocoa: 1. 1/6 cups. So be prepared. It is the Dutch cocoa that gives the cupcakes their rich chocolate taste. I bought whole egg mayonnaise, but I used instant coffee because that is all we have at our house. I can't drink coffee. Or eat chocolate.
Other than that, I followed the recipe and used 1/4 cup measure to fill the cupcake papers. I was only able to make 14 cupcakes, and the recipe says it will make 18. This is an easy, all-in-one recipe and I can recommend it highly!!
Chocolate-Mayo Cupcakes makes 14-18
- 1 1/2 cups plain flour
- 2/3 cup Dutch processed cocoa
- 1 1/4 cups caster sugar
- 1 1/2 tspn baking powder
- 1/4 tspn salt, I used sea salt
- 2 large eggs
- 1 cup of strong hot brewed coffee
- 1 tspn vanilla extract
- 3/4 cup mayonnaise
For the icing:
- 1/2 cup mayonnaise
- 1/2 cup Dutch processed cocoa
- 2 cups icing sugar
- 2 tbspn milk (40ml)
Preheat the oven to 180*C and line two muffin trays with cupcake papers, 14-18 of them.
Put all the ingredients into a large bowl. Then remember the coffee, add that and whisk together some more.
I wondered why it was so dry, it needed the coffee!! Divide between the cupcake papers, and then bake for 15-17 minutes. The cupcakes will be cooked when the top springs back slightly when pressed. Let the cakes cool completely in the tin.
Make the icing by whisking all the ingredients together.
The icing seemed quite dry and I added a few teaspoons of milk, just to free it up a little. I had icing left over, it is a very generous recipe, which I like.
When the cakes are colds, ice them and decorate as desired. I crumbled some Flake over the top.
Happy International Chocolate Day!!!