- 1/3 cup unsweetened cocoa I used Hershey's standard cocoa
- 1 cup boiling water
- 3/4 cup mayonnaise I used Hellman's
- 2 tsp vanilla extract
- 2 cups cake flour sifted
- 1 cup sugar
- 2 tsp baking soda
- 1/2 tsp salt
- BUTTERCREAM
- 1 cup unsalted butter
- 1 1/3 cup cocoa powder I used Hershey's standard cocoa
- 6 cups powdered sugar sifted to remove clumps
- 2/3 cup milk room temp
- 1 tbsp vanilla
CAKE: preheat oven to 350 degree's F. Line 24 cup muffin tin with paper liners. 1. In medium bowl whisk the cocoa and boiling water together until smooth and combined. Let cool to room temp. 2. Add in the mayonnaise and vanilla, whisk until completely combined. Set aside. 3. In bowl of mixer add the rest of the ingredients. Mix on low for about 60 seconds. 4. With mixer still on low add in the chocolate mayonnaise mixture, mix until dry ingredients are moist. 5. Bring mixer up to medium speed and mix until all is combined, about 60 seconds. Scraping bowl as needed. Batter will be soupy/liquidy. 6. Pour into cupcake Liners, about 1/3-1/2 ways full. 7. Bake 18-22 minutes or until toothpick inserted comes out clean. 8. let cool. BUTTERCREAM:1. In sauce pan melt the butter, add in the cocoa and whisk toether until completely combined. 2. Transfer mixture to bowl of a mixture with a paddle attachement.3. Add in powdered sugar, alternating with the milk.4. Stir in the vanilla. 4. Mix until smooth and creamy.ASSEMBLY:Frost cupcakes with buttercream and sprinkles of your choice.
