Chocolate Mayonnaise Cupcakes

Ingredients

• Cupcakes

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1-1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup Hellmann's or Best Foods Real Mayonnaise
• 1-1/3 cups water, at room temperature

• Vanilla Buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 Tablespoons milk

Instructions

1. For Cupcakes: Preheat oven to 275 degrees F. Line cupcake pans with 24 paper or foil cupcake liners; set aside.
2. In medium bowl, combine flour, cocoa powder, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's or Best Foods Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Fill the prepared cupcake lines with batter 3/4 full.
4. Bake 24 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans and cool completely. Frost with vanilla buttercream.
5. For Vanilla Buttercream: Cream butter in large mixing bowl with electric mixer. Add vanilla extract. Gradually beat in confectioners' sugar, 1 cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add milk. Beat on medium speed until smooth and creamy, about 2-4 minutes. Add more milk as needed if you want a thinner consistency. Store icing at room temperature. Icing can be stored in an airtight container for up to 3 days.