Every year I face a terrible dilemma. I'm a sworn chocolate devotee—hot fudge runs through my veins—yet come the holiday season I cannot resist the spicy siren call of gingerbread. I'll bet a lot of you feel my pain, and in the spirit of wanting it all I ask you: Shouldn't we be allowed to satisfy both cravings at once? Can't we have our (chocolate/gingerbread) cake and eat it too?
The answer is yes, and it comes in the form of these chocolate gingerbread cupcakes. The crazy part is that the secret ingredient is...wait for it...mayo. It plays the role of both butter and eggs, making for a recipe that's practically foolproof with an end result that's insanely moist. I used Hampton Creek's Just Mayo, which is made from plant-based eggs, so these cupcakes are vegan!
Also, you don't have to make cupcakes from this recipe! For sliced gingerbread, split the batter into loaf pans and just extend the baking time by ten minutes. However you decide to carry this flavor party to your mouth, just be sure to pause before your first bite and thank the dessert gods that never again will we have to choose between chocolate and gingerbread. 'Tis the season for gratitude, after all!
3 cups all-purpose flour (You can make these gluten free with a flour substitute like Cup4Cup.)
1 1/2 tsp baking soda
2 1/2 tsp baking powder
1 cup white sugar
1/3 cup unsweetened cocoa powder
2 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp each ground cloves and nutmeg
1 1/2 cups Just Mayo
3 tbsp molasses
1 1/2 tsp vanilla extract
1 1/2 cups water
Preheat oven to 350 degrees. Blend dry ingredients in a large mixing bowl. In a smaller bowl thoroughly whisk together the wet ingredients, then stir into the flour mixture until just combined. Distribute batter in a muffin pan lined with baking papers (this recipe makes about 18) and bake for 20 minutes. Top with your favorite icing; I used one made from coconut butter and maple syrup, then sprinkled them with flaked coconut for a wintry effect.