Chocolate cupcakes made from the same mayonnaise-enriched batter you may already know from chocolate layer cake. Enhanced with fruit, these cupcakes are wonderfully moist, rich and intensely chocolatey. Because the sponge is quite delicate, it works best with small berries such as redcurrants, blueberries or raspberries (the latter are particularly lovely used as decoration on top). Dark, tender and packed with flavour, these cupcakes stay fresh for days and are finished with a soft chocolate ganache. Highly recommended!
Makes approximately 14 cupcakes.
Ingredients for the chocolate redcurrant cupcakes:
- 1 cup plain flour
- ½ cup cocoa powder
- 1 tsp bicarbonate of soda
- 1 cup soft brown sugar (or slightly less, to taste)
- ½ cup full-fat mayonnaise (not light mayonnaise)
- ½ cup milk
- 2 tsp instant coffee
- 200 g redcurrants
All ingredients should be at room temperature. Dissolve the instant coffee in the hot milk and leave to cool completely.
In one bowl, whisk together the mayonnaise, cooled coffee mixture and sugar until smooth and fully combined. The mixture should be thin and lump-free. In a separate bowl, sift together the flour, cocoa powder and bicarbonate of soda. Add the dry ingredients to the mayonnaise mixture and whisk just until combined and a smooth, thick batter forms. Fold in the redcurrants gently.
Line a muffin tin with paper cases. Fill each case to about three-quarters full and level the tops if necessary.
Bake at 170°C for approximately 30–35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Ingredients for chocolate ganache:
- 100 ml double cream
- 100 g dark chocolate, finely chopped (or half dark and half milk chocolate)
Heat the cream in a small saucepan until just boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy, then leave to cool slightly and thicken.
Decorate the cooled cupcakes with the chocolate ganache and garnish with fresh redcurrants.
Enjoy!
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