Double-Chocolate Cupcakes – a delicious recipe with flour, unsweetened natural cocoa powder, baking soda, salt, mayonnaise, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line a 6-cup standard-size muffin tin with paper or foil liners.
2
In a medium bowl, whisk together flour, 1/4 cup cocoa powder, baking soda and salt. In a large mixing bowl, whisk together mayonnaise, vanilla and 1/2 cup sugar. Add 1/3 of flour mixture to mayonnaise mixture, then stir in 1/2 cup water. Fold in remaining flour mixture, stirring until batter is smooth. Stir in mini chocolate chips.
3
Spoon batter into prepared muffin tin and bake until cupcakes are firm, 20 minutes. Let cupcakes cool completely in muffin tin.
4
Combine heavy cream, remaining 1 Tbsp. sugar and remaining cocoa powder and whip with an electric mixer on high speed until cream just holds stiff peaks. Top each cupcake with whipped cream and serve.
553
kcal
Calories
33
g
Fat
61
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup plus 1 1/2 tsp. unsweetened natural cocoa powder (not Dutch process), 3/4 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Double-Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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