A hundred years is a long time. I mean, I wouldn’t really know. I haven’t been alive long enough. Neither has my father. Or my grandfather.
But Hellmann’s is about to celebrate 100 years of business, and when they asked me to help them celebrate, I couldn’t say no. Firstly, like I said, 100 years is super cool. Also, I use one brand of mayonnaise and one brand only. Obviously, that’s Hellmann’s. And lastly, they are partnering up with Mario Batali, who I am a teensy bit obsessed with, (like, if one chef would cook me a kosher meal, I would probably pick him) to celebrate this milestone.
In honor of their big 100, Mario Batali recreated a number of Hellmann’s classic recipes. They asked me to put my own spin on one of Mario’s recipes. Well, there were a number of yummy looking options, but when I saw the chocolate cake, I immediately knew I had to create it. Firstly, I have long been intrigued by the concept of putting mayonnaise in sweet dishes. Also, chocolate.
Anyway, you know how I love mini’s, so I had to miniaturize this recipe! Instead of a layer cake, I made cupcakes. And while Mario Batali says he likes this topped with whipped cream, I couldn’t help myself. I had to dollop on some of this magical Chocolate Sour Cream Frosting. The only other change I made was swapping out the water for coffee. Because, uh, coffee.
Anyway, the result? Moist, chocolaty, deliciousness. The mayonnaise gives these cupcakes a fabulous and rich texture!
Before we get to the recipe, I want to let you know that Hellmann’s is offering all of you a chance to put your own spin on one of Mario Batali’s recipes…and win! Click here for all the details!
Secret Ingredient Chocolate Cupcakes:
By Miriam Pascal, OvertimeCook.Com; Adapted from Hellmann’s and Mario Batali
4 cup cake flour *or* 3 1/2 cups all purpose flour and 1/2 cup corn starch
4 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder
2 cups sugar
2 cups Hellmann’s Real Mayonnaise
1 3/4 cups coffee (unsweetened)
1 Tablespoon vanilla extract
Preheat oven to 350. Line a cupcake pan with paper liners.
If using all purpose flour: whisk together the flour and corn starch, then sift into a bowl.
Combine the flour, baking soda, salt, cocoa powder and sugar in the bowl of an electric mixer. Stir to combine.
Add the Hellmann’s mayo, eggs, coffee and vanilla extract. Beat until combined and not lumpy.
Spoon the batter into the prepared cupcake liners, filling them 2/3rds full.
Bake at 350 for 18 minutes. Remove and set aside to cool.
Yields about 3 dozen.
Magical Chocolate Sour Cream Frosting:
By Miriam Pascal, OvertimeCook.Com; Adapted from BHG.Com
12 ounces good quality dark chocolate
1/2 cup (one stick) butter or margarine
1 cup sour cream (non-dairy okay)
4 1/2 cups powdered sugar
Melt the chocolate over a double boiler until smooth. Add the butter/margarine and melt. Remove from heat and set aside to cool for 5 minutes.
Stir in the sour cream until smooth.
Add the chocolate mixer into the bowl of an electric mixer and beat in the powdered sugar.
Spoon or pipe the frosting over the cooled cupcakes.
Looking for more recipes that use mayo? Try these:
Thanks for stopping by friends! Try these cupcakes….you’ll be in chocolate heaven! And come back soon – I am super excited for my next post! (Yeah, that’s a teaser!) -Miriam
Disclaimer: I was compensated by Hellmann’s for this post. However, all opinions and pictures are my own.