This recipe is a bit unorthodox and requires mayonnaise in place of eggs, oil and salt, but it is the the secret to rich and most cupcakes. These rich cupcakes are spiked with candy canes for an amazing seasonal treat!
Preheat oven 180 degrees C. Line muffin cups with paper liners. In a food processor crush the candy canes until they become crumbs.
In a bowl combine flour, sugar, cocoa and bicarb soda then mix until well combined. Add in water, jam, mayonnaise and vanilla. Beat with an electric mixer until smooth and well combined. Taste then add any more cocoa if needed to suit your taste. Fold in the crushed mint chocolate and 2 1/2 tablespoons of crushed candy cane crumbs.
Pour into prepared tin and bake in preheated oven for 15-20 minutes, until top springs back when lightly pressed. Cool on a wire rack.
Chocolate Peppermint Icing
Cream together cream cheese, butter and cream. In a microwave save dish, melt the chocolate until smooth (20 seconds at a time, stirring between). Beat into butter mixture. stir in icing sugar vanilla and cocoa. Taste then add any additional cocoa as needed to suit your taste. Refrigerate until ready to use.
Pipe onto the cooled cupcakes with a piping bag (or a resealable bag with one corner cut off). Sprinkle the remaining candy cane crumbs over the iced cupcakes.