I have to admit that there are few recipes I love so much I would call them go-to recipes. But these cupcakes are in that group. I made them once at the last minute to take to a friend’s house, and since then have fallen in love with their simple to cook nature and how soft and fluffy and rich with chocolate flavour these cupcakes are. Out of all the recipes I have tried from the Every Day Art ofGluten-Free these cupcakes have also required the least alteration. I am still working on the original chocolate glaze as I found the original recipe wasn’t thick enough for me, and didn’t set how I liked. But in the meantime I have had a lot of fun whipping up a batch or two of these cupcakes. You would think from how rich the chocolate flavour is that I used actual chocolate in them, but no! Something about the secret ingredient keeps these cupcakes moist and helps bring out their strong flavour potential. You might be surprised to find out that the secret ingredient is none other than mayonnaise!
Putting mayonnaise in cakes might seem unusual, as people are often quite shocked when I tell them that mayonnaise is what makes these cakes so moist. But it works. It really does work. I love these cupcakes because they are so moist, so fluffy and that they are very versatile. The original recipe used the batter to make a double layer, super delicious, double chocolate cake. But I prefer to make these into cupcakes and have even given making the famous Hostess Cupcakes a go. These cakes do very well with a little bit of cream piped into them, as it helps break up the intense chocolate flavour. However, I also discovered last night that other people aren’t quite as weak to sweets or chocolate as me and were all too eager to slather on the chocolate frosting and chow down!
So for a simple, but delicious treat for this Fiesta Friday, I present these chocolate cupcakes!