"Fauxstess" Cupcakes

I made this recipe twice.  The first time was with a different recipe for the cake.  It was good, and the cake was light and allowed me to pipe the 7 minute frosting in directly with a cake tip.  The second time, I had a hard time piping frosting in (cone method next time- adjustment made in the recipe), but the cupcakes were amazing.  Who knew chocolate mayonnaise cake???  Amazing.

Fauxstess Cupcakes...a recipe in three parts
inspired by annie's eats

Chocolate cupcakes
Cupcake Recipe Adapted from Baked authors Via Bon Appetit


cake
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups hot coffee
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla extract


Preheat oven to 350°F. Cooking spray a muffin tin.

Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups hot coffee and whisk until chocolate is melted and mixture is smooth.

Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cupcake pans
Bake cakes until tester inserted into center comes out clean, 25 minutes. Cool cupcakes in pans on racks 20 minutes.

Cupcake Filling
Adapted from smitten kitchen

Marshmallow, or Seven Minute Frosting

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Chocolate glaze

For the chocolate glaze:
5 oz. bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons heavy cream

Melt chocolate, stir in warm cream still glossy.

To assemble:
Fill cupcakes by the cone method.  This cupcake recipe is too thick and delicious to fill with any other way.

Then dip the cupcake top in glaze, lifting up with a little twist to break connection with the ganache.  Place some of the 7 minutes frosting in a bag with a number 2 or 3 tip, and pipe writing or design.