Ingredients
1 1/2 cups unbleached all-purpose flour
2/3 cup unsweetened Dutch-process cocoa powder
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
1 cup hot strong-brewed coffee
1 teaspoon pure vanilla extract
3/4 cup mayonnaise
1/2 cup mayonnaise
1/2 cup unsweetened Dutch-process cocoa powder
2 cups confectioners' sugar
2 tablespoons whole milk
Preparation
Cupcakes:Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Whisk in eggs, coffee, vanilla, and mayonnaise until smooth.
Divide batter among muffin cups fitted with paper liners (about three-quarters full). Bake until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely in tins; remove.
Frosting:Whisk together mayonnaise and cocoa. Whisk in confectioners’ sugar and milk until smooth. Divide evenly among cupcakes.
Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Whisk in eggs, coffee, vanilla, and mayonnaise until smooth. Whisk together mayonnaise and cocoa. Whisk in confectioners’ sugar and milk until smooth. Divide evenly among cupcakes.
