Double-Chocolate Cupcakes

Prep: 10 mins
Bake: 20 mins
Serves: 6

• 1 cup all-purpose flour
• 1/4 cup plus 1 1/2 tsp. unsweetened natural cocoa powder (not Dutch process)
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 6 Tbsp. mayonnaise
• 1/2 tsp. vanilla extract
• 1/2 cup plus 1 Tbsp. sugar
• 1/3 cup miniature chocolate chips
• 1/2 cup heavy cream

1.) Preheat oven to 350 degrees F. 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 wiht whipped cream and serve.

Per serving: 398 Cal., 23g Fat (9g Sat.), 40mg Chol., 2g Fiber, 4g Pro., 45g Carb., 356mg Sod.

Recipe via All You Magazine