Rich Chocolate Cupcakes

Preheat oven to 350-degrees. Line a cupcake tin with twelve cupcake liners and set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the egg and white sugar, and mix on high for 6-8 minutes. Turn mixer off and scrape down the sides of the bowl.

In a medium sized bowl, add the flour, baking powder, baking soda, cocoa powder and salt. Stir until combined. Turn mixer to low and add half of the dry ingredients into the sugar mixture, alternating with the mayonnaise, and continuing until the dry ingredients and mayonnaise have all been added into the mixer. Mix until combined.

Remove the bowl from the mixer and stir in the coffee, water and vanilla extract. Stir until ingredients are completely combined and batter is smooth. Fill cupcake liners half full with batter and bake in 350-degree oven for 13-15 minutes, or until a toothpick inserted into the middle comes out without wet batter on it.

Remove baked cupcakes from the oven and as soon as the cupcakes are cool enough to handle, remove the cupcakes from the tin and place on a wire rack to cool completely before frosting.