3 years of blogging call for chocolate-mayonnaise cupcakes with raspberry cream

There was a birthday celebration at home yesterday, but not mine nor Joao’s – this very blog turned 3!

I cannot believe it’s been that long – so many posts, recipes and photos... Not to mention the wonderful people I’ve met, virtually or personally, because of the blog. The comments and emails I get from you make me really happy and willing to improve my skills and learn more. Thank you for keeping me company all this time! You're the best!

I’d been meaning to bake these cupcakes for months – was intrigued by the addition of mayo to the batter, instead of butter – but thought they deserved a special occasion; this is certainly one. :D

Chocolate-mayonnaise cupcakes with raspberry cream
cupcakes from Sticky, Chewy, Messy, Gooey, frosting from Sky High: Irresistible Triple-Layer Cakes

Cupcakes:
1 cup (140g) all purpose flour
1/3 cup + ½ tablespoon (33g) cocoa powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup (200g) caster sugar
1 large egg
½ cup mayonnaise (not low-fat)
1 teaspoon vanilla extract
2/3 cups (160ml) boiling water

Raspberry cream:
112g (4oz) unsweetened frozen raspberries, thawed, with the juices
1 cup (240ml) heavy cream
¼ cup (50g) caster sugar
1 teaspoon rosewater

Position a rack in the middle of the oven and preheat to 180°C/350°F. Line one standard 12-cup muffin pan with paper cupcake liners*.

In a large bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
In another bowl, combine the sugar and egg and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in the mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half the flour mixture until just combined. Stop the mixer and scrape down the sides of the bowl. Add half the boiling water and beat at very low speed just until the batter is smooth, 5-10 seconds. Add the remaining flour mixture and beat just until combined, 5-10 seconds longer. Beat in the remaining water – the batter will be somewhat thin.

Divide batter among the prepared cupcake cups, filling them about 2/3 full. Bake until a wooden skewer inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Transfer to wire racks to cool completely.

Make the raspberry cream: put the raspberries and their juices in a small non-reactive saucepan and cook over medium-low heat, mashing the berries with a large spoon, until they give up all their juices, 6-8 minutes. Let cool, then strain through a sieve to remove the seeds. Add the sugar and rosewater and stir until the sugar dissolves. Set aside.
In a chilled bowl, with chilled beaters, whip the cream until stiff. Fold in the raspberry purée.

When the cupcakes are completely cool, frost them generously with the raspberry cream and serve.

* I used 1/3-cup (80ml) capacity pans

Makes 12