Now that’s a cupcake!

Last Thursday’s meal contained the most spectacular dessert – a Decadent Chocolate Cupcake.  We made these cupcakes using an old recipe that contains an unusual ingredient that became a popular baking ingredient about 30 years ago – mayonnaise.  I am sure that it was Kraft or Hellmans that first thought this one up, but it make sense when you think about it.  Real mayonnaise is essentially an emulsion of eggs, oil and a bit of vinegar. I am sure this recipe was born out of necessity, when some creative cook ran out of eggs for her chocolate cake.

Mayonnaise Chocolate Cake

2 cups flour
1 1/3 cup of sugar
1/2 cup cocoa
1 1/2 cup buttermilk
1 cup mayonnaise
1 teaspoon vanilla extract
1 1/2 cup chocolate chips (we only use organic fair trade Cocoa Camino chocolate)

Whisk the wet ingredients in a bowl.  In a separate bowl sift the dry ingredients.  Combine wet and dry ingredients and mix well until combined.  Add chocolate chips.  Pour into 9″ round cake pan (well oiled) or in 24 lined muffin tins.  Bake cake in a 350 degree pre-heated oven for 25 minutes.  Test for doneness.

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