Food icon Heinz has teamed up with the award-winning Hummingbird Bakery to celebrate its 150 year anniversary with a range of five cupcakes with a difference.

This irresistible recipe features rich chocolate sponge flavoured with cocoa and studded with dark chocolate chips, and uses the luxuriousness of Heinz [Seriously] Good Mayonnaise along with a splash of buttermilk to lend it an indulgently moist texture. Each cupcake is frosted with a moreish chocolate cream cheese frosting and drizzled with melted white chocolate for a decadent finish. Just like mayonnaise, more is more when it comes to this chocolate cupcake.

Makes 24 cupcakes

INGREDIENTS

Cupcakes: 
235 g   Heinz [Seriously] Good Mayonnaise
295 g   Buttermilk
165 g   Light brown sugar 
160 g   Caster sugar

2          Large free-range eggs
70 g     Cocoa powder
1½ tsp Vanilla extract 

270 g   Plain flour
1¼ tspBicarbonate of soda
½ tsp   Baking powder
¼ tsp   Salt

60 g     Dark chocolate chips

Frosting:

160 g   Unsalted butter, at room temperature
300 g   Full-fat cream cheese, cold
60 g     Cocoa powder
900 g   Icing sugar

Decoration:

80 g     White chocolate chips

Equipment:

Two 12-hole cupcake trays, lined with 24 standard muffin-sized paper cases

Electric hand-mixer or electric stand mixer

Ice cream scoop or food portioner

Scale

METHOD

Cupcakes:

1. Preheat the oven to 180°C (160°C fan)/Gas 4.
2. Using a freestanding electric mixer with the paddle attachment(or use a handheld electric whisk), mix the Heinz [Seriously] Good Mayonnaise, buttermilk, light brown sugar, caster sugar, eggs, cocoa powder and the vanilla extract on a medium-slow speed until the mixture comes together and is combined.
3. Turn the mixer down to a slow speed.
4. Put the plain flour, bicarbonate of soda, baking powder and salt in a bowl and add to the wet mixture. Mix together until combined.
5. Add the dark chocolate chips to the mixture and continue mixing on a medium speed for 30 seconds.
6. Line your cupcake trays with cupcake cases then use an ice cream scoop or food portioner to scoop your mixture into the cases until one-third full.
7. Bake in a preheated oven for 22 – 24 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool in their trays for about 15 minutes before turning onto a wire cooling rack.
8. Allow the cupcakes to cool completely.

Frosting:

1. While your cupcakes are baking, it’s time to make your frosting. You can use a freestanding electric mixer with the paddle attachment or a handheld electric whisk. Put the unsalted butter in the mixing bowl and beat for a minute.
2. Add the cream cheese, cocoa powder and icing sugar to the butter and mix together on a low speed. Increase the speed and beat for a further minute or until the frosting becomes light and fluffy. Do not overbeat as it can quickly become runny.

Decoration:

1. Melt the white chocolate chips in a bowl gently over a bain marie (water bath) of hot water.
2. Using a spoon, drizzle the melted white chocolate over the cupcakes.

Enjoy!

Recipe by The Hummingbird Bakery, 2019

hummingbirdbakery.com