As it turns out, I’ve made quite good progress working through my giant jar of mayo. And it’s all thanks to this recipe for my “A-mayonnaise-ing” chocolate chip cupcakes. It’s adapted from a America’s Test Kitchen recipe for “Emergency Chocolate Cake” which is both SUPER easy, and also takes a full cup of mayonnaise. I’ve added chocolate chips for extra-chocolatey flavour, and made it into cupcakes so I can freeze most of them and ration them out to myself during those long afternoons (defrosted for 25 seconds in the microwave).
2 cups flour
1 1/4 cups sugar
3/4 tsp baking soda
1 cup chocolate chips
3/4 cup Dutch-processed cocoa powder
1 1/4 cups water
1 cup mayonnaise
1 tbsp vanilla extract
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin very well or line with cupcake papers.
Sift together flour, sugar and baking soda. Add chocolate chips and stir to combine.
In a separate bowl, whisk together cocoa powder and water until smooth. Add mayo and vanilla and again whisk until smooth.
Add wet ingredients to dry and stir until combined. Then portion into the cupcake tin. Bake for approximately 30 minutes, or until a toothpick inserted into one of the interior muffins comes out with only a few crumbs attached. I have had a tough time taking them out of the cupcake pan, so if you have any tips, please let me know. Cup liners might be preferable (though my current strategy of eating all the crumbs–er, chunks–that fall off or stick or smoosh off is working pretty well for me).
I eat them as-is but you could probably ice them if desired. To freeze, I wrap each one in a square of wax paper and then store two wrapped cupcakes in a ziplock baggie (I actually use an empty milk bag, but have recently learned that Ontario is the only province that sells milk in bags. Seems unbelievable, but apparently is true).
In any case, I’m hopelessly addicted to these delicious things. I just might buy another big tub of mayo just so that I’ll “have to” make batch after batch of chocolate chip cupcakes.