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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Meet the Cook: This recipe is one that I have called on over the years for numerous occasions - birthdays, PTA meetings, for serving to company, etc. Everyone likes it. My husband and I have two grown children and three granddaughters. -Lorna Smith, New Hazelton, British Columbia Ingredients:
1 cup boiling water |
1 cup mayonnaise |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1/2 cup baking cocoa |
2 teaspoons baking soda |
mocha frosting: |
3/4 cup confectioners' sugar |
1/4 cup baking cocoa |
1/2 to 1 teaspoon instant coffee granules |
pinch salt |
1-1/2 cups heavy whipping cream |
Directions:
1. In a large bowl, combine the water, mayonnaise and vanilla. Combine the flour, sugar, cocoa and baking soda; add to the mayonnaise mixture and beat until well mixed.
2. Fill greased or paper-lined muffins cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
3. For frosting, combine the, confectioners' sugar, cocoa, coffee granules and salt in a large bowl. Stir in cream. Place mixer beaters in bowl; cover and chill for 30 minutes. Beat frosting until stiff peaks form. Frost the cupcakes. Refrigerate leftovers. Yield: about 1-1/2 dozen.
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