2 champion chocolate cupcakes

These are the ultimate chocolate cupcakes. Moist and and delicious, the coffee granules in these recipes make them suitable to serve to adults as well as children.

A real surprise with this recipe is the ultra-tender crumb achieved by using mayonnaise in place of eggs and butter.

Preparation time 20 minutes

Cooking time 20 minutes

Serves 18

Cupcakes 

• 250 ml (1 c) boiling water
• 250 ml (1 c) regular mayonnaise (no substitutes)
• 5 ml (1 tsp) vanilla extract
• 260 g (2 c) all-purpose flour
• 200 g (1 c) sugar
• 65 g (1/2 c) cocoa powder
• 10 ml (2 tsp) baking sodaFrosting
• 95 g (3/4 c) confectioners' sugar
• 30 g (1/4 c) cocoa powder
• 5 ml (1 tsp) instant coffee granules
• Pinch of salt
• 350 ml (1 1/2 c) whipping cream

1. Preheat the oven to 180°C (350°F).
2. For the cupcakes, combine the water, mayonnaise and vanilla in a large bowl.
3. In a medium bowl, combine the flour, sugar, cocoa and baking soda. Add to the mayonnaise mixture and beat until mixed.
4. Fill greased or paper-lined muffin cups two-thirds full. Bake until a wooden pick inserted near the centre of a muffin comes out clean, 20 to 25 minutes. Cool in the tins for 10 minutes, then remove to wire racks and cool completely.
5. For frosting, combine the sugar, cocoa, coffee and salt, to taste, in a medium bowl. Stir in the cream, then cover and chill with the beaters of an electric mixer for 30 minutes (cold beaters help the cream whip up faster).
6. Beat the frosting until stiff peaks form. Frost the cupcakes. 

Toffee is a traditional British candy made by cooking sugar and butter with some water until the sugar caramelizes and browns. To skip the hassle of making toffee candy from scratch, this recipe uses pre-made candy toffee bits.

Preparation time 25 minutes

Cooking time 20 minutes 

Serves 18

Cupcakes

• 200 g (1 1/2 c) all-purpose flour
• 200 g (1 c) sugar
• 30 g (1/4 c) cocoa powder
• 5 ml (1 tsp) baking soda
• 250 ml (1 c) water
• 50 ml (1/4 c) vegetable oil
• 15 ml (1 tbsp) vinegar
• 5 ml (1 tsp) vanilla extract
• 100 g (1/2 c) toffee bits

Frosting

• 200 g (1 1/2 c) confectioners' sugar
• 45 g (1/3 c) cocoa powder
• 75 g (1/3 c) unsalted butter or margarine, softened
• 45 ml (3 tbsp) milk3 ml (3/4 tsp) vanilla extract
• 150 g (3/4 c) toffee bits, divided

1. Preheat the oven to 180°C (350°F).
2. For the cupcakes, in a large bowl, combine the flour, sugar, cocoa powder and baking soda. Stir in the water, oil, vinegar and vanilla until smooth. Stir in the toffee bits.
3. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the centre comes out clean, 20 to 25 minutes. Remove to wire racks to cool completely.
4. For frosting, combine confectioners' sugar and cocoa powder in a medium bowl and set aside.
5. In a medium bowl, beat the butter or margarine and 65 grams (1/2 cup) of the cocoa mixture. Add the milk, vanilla and the remaining cocoa mixture, and beat until the desired spreading consistency is reached. Stir in 100 grams (1/2 cup) of the toffee bits. Frost cupcakes.
6. Cover and refrigerate. Top with the remaining toffee bits before serving.

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