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Ingredients
- 3/4 lb (3 sticks) cold unsalted butter, diced
- 2 cups sugar
- 5 large eggs, room temperature
- 1/3 cup mayonnaise, at room temperature
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 cup plus 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup low-fat buttermilk at room temperature
Details
Preparation
Step 1
1. preheat the oven to 350. Line two standard muffin pans with paper liners.
2. Toss the butter with the sugar in a standing mixer bowl until coated. Attach the bowl and paddle to the mixer and beat the butter and sugar on medium speed for about 5 minutes, until a thick paste forms and no butter lumps remain. Add the eggs, one at a time, mixing well between additions and stopping to scrape the bowl down with a rubber spatula. Add the mayonnaise and vanilla and mix well.
3. Meanwhile, in a separate bowl, sift together the flour, cocoa, and baking powder; sprinkle the salt over the top. With the mixer on low speed, alternately add the dry ingredients and buttermilk in 3 additions, starting and ending with the dry ingredients. Stop the mixer and scrape down the bowl several times.
4. Divide the batter evenly among the lined pans, filling each liner three-quarters full. Bake for 25 to 30 minutes, rotating the pans halfway through, until firm to the touch and a cake tester inserted in the center of a cupcake comes out clean.
5. Cool the cupcakes in the pans for 10 minutes before transferring them to a rack to cool completely. Once cooled, fill or frost as desired. Undecorated cupcakes can be wrapped tightly and frozen for up to 2 weeks.
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