These cupcakes are the best chocolate cupcakes I have ever eaten.
Moist tender chocolate cake topped with a fudgy ganache frosting.
The frosting will take some time to set up so I recommend making it the night before you plan to bake your cupcakes.

Cupcakes

Ingredients

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• ½ cup of Dutch-processed cocoa powder, divided
• 1 ½ cups of all purpose flour
• 1 cup of hot water
• 1 cup of superfine sugar (I used regular white sugar)
• 1 ½ teaspoons of baking soda
• ¼ teaspoon of fine sea salt
• ¾ cup of mayonnaise

Instructions

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Preheat the oven to 350℉.
Line a muffin tin with cupcake liners.
combine the cocoa powder with hot water in a large bowl and mix.
Whisk in the sugar.
In a separate bowl and using a sifter, sift the flour, baking soda and salt.
Pour the flour mixture into the bowl with the cocoa mixture and mix to combine.
Add in the mayonnaise, mix until the batter is smooth.
Divide the batter evenly among the cupcake liners and bake for 20 minutes or until a tester comes out clean.

Ganache

Ingredients

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• 1 ⅓ cups heavy cream
• 12 ounces bittersweet chocolate (I used Ghiradelli 60% Cacao Bittersweet Chips) finely chopped
• 4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature

Instructions

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Bring the heavy cream to a simmer over medium heat, remove it from the heat and add the chocolate.
Let it sit for 3 minutes and then mix until it is smooth, then add in the butter and whisk until it is completely melted into the chocolate.
Let sit for a few hours or overnight until it sets up completely.
If it sits for a long time in the fridge and is a bit hard to pipe, then mix it in your mixer until it is pipeable.

Pipe the ganache onto the cupcakes with a piping bag and tip and top with strawberries that have been cut in half.