Instructions: Preheat oven to 350 degrees. Line two standard muffin tins with paper cupcake liners.

Combine flour, sugar, cocoa, baking powder and baking soda in a large bowl.

Stir in mayonnaise gradually. Then whisk in water, coffee and vanilla. Beat 1 minute until smooth.

Fill each muffin cup 1/2 to 2/3 full. Bake 25 to 30 minutes, until a cake tester inserted into the center comes out clean. Remove from muffin tin and cool on wire rack. Frost cupcakes at room temperature with vanilla and chocolate frosting.

Variation:
Black bottom cupcake

12 ounces cream cheese, softened
2 large eggs
1/2 cup sugar
2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips

Combine ingredients in a bowl with electric mixer until smooth. Fill each cup 1/2 full with vanilla and chocolate bake sale cupcake batter. Then drop cream cheese filling by round tablespoonful into top of each cupcake before baking.

Bake and frost as directed.

Vanilla and chocolate frosting
Frosts 24 cupcakes
3 tablespoons soft butter
2 ounces semi-sweet chocolate chips
2 cups sifted powdered sugar
2 to 4 tablespoons hot milk
1 1/2 teaspoons vanilla extract

Combine butter and chocolate in a microwave-proof bowl. Microwave at 50 percent power for 1 minute until melted. By hand with a whisk or using an electric mixer, beat melted chocolate, sugar, 2 tablespoons of hot milk and vanilla. Adjust consistency with more milk if needed. You want a thick, fluffy frosting. Use immediately.

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