Chocolate-Mayonnaise Cupcakes with Caramel-Butterscotch Buttercream Frosting

I adapted this recipe from one by Hellmann’s, increasing the cocoa powder and sugar and reducing the eggs by one. It’s easy to assemble and practically foolproof. The batter is rich and deeply chocolatey, and results in bouncy little cakes that don’t dissolve into a shower of crumbs with the first bite. You must, must, must try these with the Caramel-Butterscotch Buttercream; its robust, singed–brown sugar flavor perfectly complements the almost black plainness of the cake.