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1
Preheat oven to 350 degrees F.
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2
Fill a muffin tin with 12 cupcake liners and set aside.
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3
Combine cocoa powder and water and mix until smooth.
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4
Fold in mayonnaise.
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5
(Make sure cocoa mixture is not to hot to prevent breaking of mayonnaise).
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6
Add vanilla and whisk until smooth.
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7
In mixer, combine sugar, cake flour, baking soda and salt and mix slowly until well incorporated.
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8
Add wet cocoa mixture, mix on medium-high until well blended.
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9
Scrape down the sides and blend for 30 seconds.
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10
Fill the cupcake liners 3/4 way full of batter.
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11
Bake for 30 minutes or until toothpick comes out clean.
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12
Remove from oven and allow to cool on rack.
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13
Slice each cupcake in half, horizontally, and serve the halves with chocolate mousse, whipped cream, and assorted candy toppings.
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14
Kids build the sandwiches by spreading one half of a cupcake with mousse or whipped cream, sprinkling on candy toppings and placing other half of cupcake on top.
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15
13 ounces bitter or semisweet chocolate
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16
2 tablespoons unsalted butter
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17
2 large egg yolks
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18
1 1/2 cups heavy cream
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19
2 tablespoons superfine sugar
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20
1 teaspoon vanilla extract
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21
In a microwave safe bowl, combine the chopped chocolate and the butter.
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22
Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely.
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23
Whisk in the egg yolks and set aside to cool.
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24
Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken.
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25
Add the sugar and vanilla and whisk until the cream starts to form stiff peaks.
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26
Carefully fold the whipped cream into the cooled chocolate mixture.
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27
Serve immediately or cover and chill until ready to serve.
