I have mentioned that I am a picky eater. I know that I can be a little ridiculous with it sometimes, but it isn’t really something I can control either. It’s just who I am. However, with the experimentation I am doing with this blog, I want to step outside of that comfort zone and get a little daring. (Keep in mind something daring for me will probably be normal for most bakers).
It’s probably a little ironic to use something as comforting as cupcakes (which bring up happy icing-covered memories) for something like this but the end result sounded great so I thought it would be a good idea to just dive in.
At this point you’re probably asking yourself what it is about this recipe that is so daring. It’s actually not one, but two things: mayonnaise and sour cream. The mayonnaise because of an incident when I was a kid making sandwiches with mom and tasted from the wrong knife….and the sour cream because of my great aversion to anything with the word “sour” (it took much googling to convince myself that the tart I made a couple months ago wouldn’t actually be “tart.”) I am sure there is a deeper meaning to that one too but I really don’t need to know all the varying depths of my insanity. 😉
Anyways, this recipe marries the wonderful goodness that is chocolate with two things I have taken great pains to avoid in the past, and thank god it turned out well. I also had a new and very enthusiastic helper, who ended up wearing almost as much chocolate as we put in this, so I was too busy enjoying the company, the chocolate, and the scent of these to-die-for cupcakes to really worry about the end result. Which, by the way, really did turn out incredible. 🙂
Slightly adapted from: The Reckless Chef
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
3 oz chocolate, finely chopped
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 teaspoons mint extract
2/3 cup water
2 tablespoons mayonnaise
1 tablespoon sour cream
Preheat oven to 350.
Mix your dry ingredients in a large mixing bowl. Add the eggs, oil, milk, and water and fold them into the mix with a fork. Add mayonnaise, sour cream, and vanilla, and beat the mixture on low-speed. Add in the mint extract, and if the batter smells like plain chocolate instead of mint chocolate, add a bit more. Blend until the dry ingredients are no longer dry, and you have a consistent texture throughout.
Melt the 3 oz of chocolate in a double boiler then mix well into the batter.
Put cupcake papers into your cupcake pan. Pour batter into each cupcake paper, being as generous as you want. These raise decently but it’s always more fun if they come out as monster cupcakes.
Bake the cupcakes for 17 minutes, and test for doneness at any point after that. When a toothpick stuck in the middle of the biggest cupcake in the batch comes out clean, take them out of the oven and let them cool for a few minutes before removing from the cupcake pan.
Decorate as desired and enjoy 🙂
These are really amazing cupcakes. Perfectly moist and the mint chocolate is just irresistable. The kind of thing you can impress everyone with…if you can bear to part with any of them. 🙂