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

Sift together dry ingredients. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Fill prepared cups 2/3 full. Bake in 350 degree oven 25 to 30 minutes or until cupcakes spring back when touched. Cool. Remove from pans. Yields about 15 cupcakes.

Chocolate Icing:
1/2 lb. semisweet chocolate bits
2 tbsp. sugar
4 eggs (separated)
1 tbsp. hot water

Melt chocolate and sugar in the hot water in top of double boiler. Remove from heat and stir until partly cooled. Drop egg yolks, one at a time, into chocolate mixture, beating after each yolk has been added. Beat whites until stiff and add to chocolate mixture. Stir until well blended. Icing will not get hard.