Heinz [Seriously] Good Mayonnaise Cupcakes Recipe

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:

235g Heinz [Seriously] Good Mayonnaise

295g Buttermilk

165g Light brown sugar

160g Caster sugar

2 Large free-range eggs

70g Cocoa powder

1½ tsp Vanilla extract

270g Plain flour

 tsp Bicarbonate of soda

1/2 tsp Baking powder

¼ tsp Salt

60g Dark chocolate chips

Frosting:

160g Unsalted butter, at room temperature

300g Full-fat cream cheese, cold

60g Cocoa powder

900g Icing sugar

Decoration:

80g 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:

  • Preheat the oven to 180°C (160°C fan)/Gas 4.
  • 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.
  • Turn the mixer down to a slow speed.
  • Put the plain flour, bicarbonate of soda, baking powder and salt in a bowl and add to the wet mixture. Mix together until combined.
  • Add the dark chocolate chips to the mixture and continue mixing on a medium speed for 30 seconds.
  • 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. 
  • 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.
  • Allow the cupcakes to cool completely.

Frosting:

  • 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.
  • 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:

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

Enjoy!

Recipe by The Hummingbird Bakery, 2019