Sweetheart Cupcakes
Chocolate Cupcakes
1 cup semisweet-chocolate chips
1/3 cup milk
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups granulated sugar
1 cup mayonnaise
4 large eggs
1 teaspoon vanilla extract
3/4 cup water
Vanilla Frosting
1/2 cup unsalted butter, softened
3 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Decorations
Necco wafers
Sweetheart candies
Cupcakes: Preheat oven to 350 degrees F.
Line 30 (2 3/4 inch) muffin cups with paper
liners.
In double boiler over medium heat, melt
chips with milk; stir until smooth. Remove
chocolate from over hot water; cool 5 minutes.
In medium bowl, combine flour, cocoa, baking
soda and salt. In large bowl, beat sugar,
mayonnaise, eggs and vanilla until thick
and creamy. On medium speed, in 2 batches,
beat in flour mixture and the water, scraping
down bowl with spatula, until smooth. Beat
in melted chocolate. Pour batter into prepared
cups, filling each halfway.
Bake 19 to 21 minutes, until toothpick
inserted into centers comes out clean. Let
cool in pans 5 minutes; transfer to wire
racks and let cool completely.
Frosting: In large bowl, beat butter and
confectioners’ sugar on medium until blended.
Beat in vanilla and milk. On medium-high,
beat frosting until fluffy, 2 minutes. Spread
1 heaping tablespoon frosting over each
cupcake. Decorate with wafers and sweetheart
candies.
Makes 30 cupcakes.
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