Chocolate Mayonnaise Cupcake with Peanut Butter Frosting
For the Cupcakes:
3 large eggs
1 1/2 cup + 1 tablespoon sugar
1 tablespoon vanilla extract
1 1/4 cups mayonnaise
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 3/4 teaspoons baking soda
3/4 cups + 1 tablespoon dutch-process cocoa powder
1/2 teaspoon salt
1 cup hot water
For the Icing:
1 stick butter (1/2 cup) room temp.
1 cup creamy peanut butter
3 1/2 cups powered sugar
1/2 cup milk
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Using a mixer, beat the eggs and sugar in a large bowl on medium-high speed until thick and very light in color; about 6 minutes.
Add the mayonnaise and vanilla extract, and combine.
Add the flour, baking powder, baking soda, cocoa powder and salt, and beat on low-speed until combined. The mixture will look extra thick!
Add water and mix on low-speed until it’s combine. The batter will now be the consistency of cake batter…(or close to it).
Bake at 350 degrees for 15 to 18 minutes.
Let cool and then frost!
For the icing:
Cream together peanut butter and butter. Add powered sugar and milk. You might have to continue adding to get the thickness of frosting you desire. Alternate adding the milk and the powered sugar. I added the milk by the tablespoon full and used about 1/2 cup milk.
Basically, you can make the icing as thin or as thick as you like.