Makes 2 dozen. Mayonnaise substitutes for the shortening in these moist and delicious lunchbox cupcakes.

3 c. sifted flour
1 1/2 c. sugar
1/3 c. cocoa
2 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 1/2 c. mayonnaise
1 1/2 c. water
1 1/2 tsp. vanilla

CHOCOLATE FROSTING:

3 tbsp. butter
2 oz. semisweet chocolate
2 c. powdered sugar
1/8 tsp. salt
2 to 4 tbsp. hot milk
1/2 tsp. vanilla
Chopped nuts or nut halves, optional

Resift flour with sugar, cocoa, baking powder and soda into bowl. Gradually stir in mayonnaise. Stir in water and 1 1/2 teaspoons vanilla. Fill 2 dozen greased or paperlined muffin pans 1/2 full with batter. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 5 minutes. Remove from pans and cool in rack.

Meanwhile, to make frosting, melt butter and chocolate in top of double boiler over hot water. Sift powdered sugar with salt. Add chocolate mixture and blend. Beat in enough milk to make spreadable. Beat in 1/2 teaspoon vanilla. Use to frost cupcakes. Garnish tops with nuts, if desired.