In this post, we'll show you how to make Chocolate Mayonnaise Cupcakes. This vintage chocolate cake recipe is almost too good to be true! We have used this exact recipe for years to make both bundt cakes and these decadent cupcakes.
Sinfully rich, these chocolate mayo cupcakes have a Devil's Food Cake taste and texture. They are frosted with whipped mayo frosting, which is equally delicious! One taste, and you'll be hooked on these rich chocolate cupcakes.
Before starting this recipe, you'll want to verify that you have the following ingredients:
- All-purpose flour - This is the base flour for this recipe.
- Unsweetened cocoa powder - Be sure you do not use sweetened cocoa. This unsweetened version is what is typically used in baking.
- Baking soda - Helps these cake to rise.
- Eggs - A binder ingredient that adds moisture and height to these cupcakes.
- Granulated Sugar - Sweetens these cupcakes the perfect sweetness.
- Vanilla Extract - Enhances the flavor of the cupcakes.
- Mayonnaise - Adds moisture and enriches the chocolate flavor. Used in place of traditional oil.
- Water - Room temperature water is needed to wet the batter, and allow everything to come together.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Mixing Bowls - You will need both a medium-sized and large mixing bowl.
- Whisk - Used to combine the dry ingredients.
- Wooden spoon - This will help to combine the two batters into one.
- Ice cream scooper - Used to carefully add the batter to the cupcake liners.
- Cupcake liners - These are needed to line the cupcake pan.
- Cupcake pans - You will need 2 12-count standard cupcake/muffin tins.
- Oven - These will bake on the middle rack.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Mayonnaise Cupcakes come out perfectly.
When mixing the batter for this recipe, it matters what gets mixed first.
Whisk flour, baking soda, and cocoa powder in a large mixing bowl. In a smaller bowl, combine the sugar, eggs, extract, and mayonnaise until fluffy.
Add the wet ingredients into the dry ingredients. Slowly add the room temperature water as you whisk to combine the ingredients. The batter will be on the thinner side, and have tiny bubbles in it- that is okay!
These cupcakes are pretty fool-proof when you follow the recipe (below). However, I must admit that the color of the baking pan matters! When baking cupcakes, I always opt for a lighter pan. I have found from personal experience that dark coated pans tend to dry out and sometimes even scorch the bottom of the cupcakes.
Have you ever noticed that colorful printed cupcake liners can often leave your cupcakes tasting funny? During my baking years, I have found that oftentimes printed, cheap cupcake liners leave my baked goods tasting inky. To combat this pesky issue, I know only used white, or foil varieties.
If you want to store your Chocolate Mayonnaise Cupcakes, just follow these easy steps. Yes, frosted Mayonnaise Cupcakes need to be refrigerated.
Allow cupcakes to fully cool before frosting. Once frosted, add cupcakes to an airtight cupcake storage container. Place container in the fridge for up to 3 days.
To freeze, place unfrosted cupcakes in an airtight container, or freezer bag. Store for up to 3 months in the freezer. To enjoy, thaw cupcakes at room temperature.
If you do not frost these cupcakes, you can cover them tightly with plastic wrap or place them in an airtight container. They will last for up to 3 days (for best taste) at room temperature.
Follow the recipe below to make these decadent Chocolate Mayonnaise Cupcakes. This recipe makes 24 cupcakes, but you can adjust the recipe card for other serving sizes.
Chocolate Cake & Frosting Made out of Mayonnaise
- Mixing Bowls
- measuring cups & spoons
- wooden spoon
- (2) 12-count cupcake pans
- white cupcake liners
- 2 cups all-purpose flour
- ⅔ cups unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- 3 large eggs
- 1 ⅔ cups white sugar
- 1 teaspoon vanilla extract
- 1 cup mayonnaise
- 1 ⅓ cups water room temperature
- 1 ½ cup powdered sugar
- 2 tablespoon cocoa
- 2 tablespoon mayonnaise
- ¼ teaspoon vanilla extract
- 3 tablespoons butter
- 2 tablespoons milk
- Preheat oven to 350° F.
- Line two 12-count cupcake pans with cupcake liners.
- In a large bowl, combine flour, cocoa powder, and baking soda; set aside.
- In a medium bowl, combine mayonnaise, eggs, sugar and vanilla for until light and fluffy.
- Add mayonnaise mixture to the dry ingredients. Slowly add in water as you whisk. Whisk until ingredients are combined. Batter will be medium thin and have tiny air bubbles.
- Using an ice cream scoop, carefully fill cupcake liner with a little over ¾ of batter.
- Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
- Once done, allow to cool completely before frosting- about 30 minutes.
- In a medium bowl, add all frosting ingredients and whisk until well combined and creamy-about 1 minute. Use a frosting spatula to add 1 tablespoon of frosting to each cupcake.
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