The boys at Baked have a new book out titled Baked Elements, and it’s been on my wish list ever since I saw Valerie’s post about pumpkin rolls. I called up my favourite culinary bookstore, Appetite for Books, to ask if they had it in stock (gotta support the indies). Sadly they didn’t, but they ordered it for me. I finally heard back from them and picked up my copy last weekend.
I’ve been busy with essays for uni this past week so I had to wait allll week (and got a case of baking blues) before I could try any Baked Elements recipes. After leafing through the book I was really excited, so many delectable-looking desserts! This is actually the first of the Baked books I buy (they have 2 others). To be honest, I couldn’t get past the pretentious title of their first one (“New Frontiers in Baking” really?). But this recipe turned out so well that I think I’ll reconsider purchasing the others (or better yet, add them to my birthday/holidays wish list).
Now, about the cupcakes!
Somebody pointed out to me that for a blog titled Chocolate & Co, there weren’t many posts showcasing chocolate. Also, one of my sisters is getting tired of all my veggie desserts and keeps asking for a “normal” chocolate dessert. I decided to rectify the situation with these chocolate mayonnaise cupcakes topped with chocolate frosting.
These delicious cupcakes have a deep, rich flavour and the intense dark 70% chocolate balances out the sweetness. Yes, yes, I know mayo in a dessert sounds kinda gross, but don’t knock it til you try it. In this recipe, the mayo is a substitute for butter and it ensures that the cupcakes will be smooth and moist. Don’t try to go the healthy route by using reduced-fat or fat-free mayonnaise, it just won’t be the same. I’ve heard about sneaking mayo into chocolate cake before, but this is the first time I tried it. What a success! This chocolate frosting seals it for me. These cupcakes have been dubbed “amazing” by my taste-testers, and for chocoholics out there these are a great fix.
Recipe adapted from Baked Elements
Yields 24 portions
2 ounces good-quality dark chocolate (60% to 72%, I used 70%), coarsely chopped
2/3 cup dark unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1 1/3 cups mayonnaise
2 large eggs
1 teaspoon pure vanilla extract
12 ounces (3 sticks) unsalted butter, softened
3 cups confectioner’s sugar, sifted
1 1/2 tablespoons pure vanilla extract
10 ounces good-quality dark chocolate (60% to 72%, I used 70%), melted and cooled
1) Preheat the oven to 325F and line two 12-cup cupcake tins with liners.
2) Place the cocoa powder and chopped chocolate in a heat-proof bowl.
3) Pour the boiling water over the cocoa powder and chocolate. Whisk until smooth. Set the bowl aside.
4) Sift the flour, baking soda and baking powder together in another bowl. Set aside.
5) Beat the mayonnaise, granulated sugar and dark brown sugar together in the bowl of a stand mixer fitted with the paddle attachment.
6) Once the mixture is well blended, add the eggs one at a time.
7) Add the vanilla.
8) Take turns adding the flour mixture in three parts and the chocolate mixture to the bowl of the stand mixer. Make sure to start and end with the flour mixture. Only beat until incorporated.
9) Pour the batter into the cupcake pan and fill the liners 3/4 full.
10) Bake the cupcakes for 17 to 20 minutes, until a toothpick inserted in the middle of the cupcake comes out clean. Let them cool in the pan for 15 minutes, then place them on a wire rack and let them cool completely
1) Beat the butter until creamy in the bowl of a stand mixer fitted with the paddle attachment.
2) Add the confectioner’s sugar and beat until well incorporated.
3) Pour the vanilla.
4) Pour the chocolate. Beat until smooth.
5) Frost the cupcakes and take a bite!