Tender, moist and the most fun "poop emoji" chocolate cupcakes
Preheat oven to 325F. Place 24 cupcakes cups into cupcake pans.
In a bowl add the cocoa powder and boiling water, mix to combine, set a side.
In a bowl of an eclectic mixer add the Flours, sugar, baking soda and salt.
Add the vegetable oil, eggs, eggs yolks and sour cream into the cocoa and water mixer and mix to combine.
With the paddle, attachment on medium speed add the cocoa mixture into the flour mixture and mix into a smooth batter 30-40 seconds.
Fill the cupcakes cup about 3/4 full and bake for 20-25 minutes or just until a tooth pick comes out clean from the center.
Melt the chocolate chips.
With the paddle attachment beat the butter and mayonnaise on high for 3-4 minutes or until fluffy
Reduce speed to low and add the melted chocolate. Mix to combine.
Add the powdered sugar in 3 additions once you added the last part of the sugar wait until it is combined and return the speed to high.Mix for about 3 minutes until the frosting is light colored and fluffy.
Once the cupcakes have completely cooled, fill a piping bag with the frosting, Using a wide circle tip (Wilton #12) place the piping bag above the center of the cupcake.Pipe the bottom circle toward the edges of the cupcakes and then towards the center and the top in smaller circles.
The Mayonnaise in the frosting will help the frosting stay soft. If you plan to keep the cupcakes out for more than 4 hours skip the Mayonnaise.
When piping the frosting for best results: