There are countless recipes out there for chocolate cupcakes, some recipes use oil, some use butter. Some recipes call for cocoa powder and others insist on using melted chocolate. But at the end of the day, which one yields the most tender, moist, chocolatey cake? The perfect chocolate cupcake my friends, made with mayonnaise.
Yes I know it may sound weird, but trust me, these chocolate mayonnaise cupcakes are by far THE BEST chocolate cupcake I’ve ever eaten in my life. The cupcakes are a breeze to make and the result if wonderful. I used to use oil to make chocolate cupcakes, but oil has no smell, therefore my chocolate cupcakes lacked a rich chocolatey and buttery smell. Using butter however, would make my cupcakes dry, so I had to look around for another chocolate (cup)cake recipe.
Then, I stumbled across this recipe and it has changed EVERYTHING. I have adapted the recipe to suit my taste preferences and will put my version of the recipe down below, but the linked recipe is amazing as well 🙂
But a cupcake is not a cupcake without some frosting, right? I topped these with a rich chocolate cream cheese frosting 🙂
I hope you give these chocolate mayonnaise cupcakes a try; alright, now onto the recipe!
-Chewy
- 2 cups all purpose flour
- 1 cup white sugar
- ½ cup cocoa, sifted
- 2 tsp baking soda
- ¼ tsp salt
- 1 cup full fat mayonnaise
- 1 tsp pure vanilla extract
- 1 cup milk or water
- Preheat an oven to 350 F and line 20-24 cupcakes liners.
- Sift together the flour, cocoa powder, baking soda and salt together in a medium bowl
- In a large bowl, add the mayonnaise, sugar, vanilla and milk (or water) and mix well.
- Dump the dry ingredients into the wet ingredients and mix until the batter is smooth.
- Portion out the batter into the cupcake liners, filling them ⅔ full.
- Bake in the oven for 15-20 minutes or until a toothpick inserted into the cupcake centre comes out clean.
- Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting them.
Love them. I used 1/2 coffee and half milk. And I was able to only use 2/3 cup sugar. They earned the Nona your a good cooker saying.
Happy to hear they turned out well, Cathy 🙂
This is a great cupcake recipe! This recipe has been our family for over thirty years! Glad to see it and ones similar are being shared for all to enjoy!
Good recipes always remain popular 🙂 Thanks for visiting the blog, Deb!
Can I use trim mayonnaise..it’s like a light mayonnaise
I’ve have not tried using light mayo, but I would think that the end result would be similar. I would advise against using vegan mayo however, as the lack of eggs might cause the structure of the cake to not be as good.
These cratered like blown volacones. Had to throw the whole batch out. I don know what went wrong as I followed the recipe exactly and have made many mayo based cake recipes before.
I’m sorry that these did not turn out well for you! These do tend to rise quite a bit, so it’s best not to overfill the pan. I always put in less than I think I need, which allows them to turn out well.
Whoa, I love your layout!
These also look so delicious 🙂
Plus… I ADORE how you source where you got your inspiration. It’s always god sportsmanship to source!
Fantastic recipe!
I appreciate you kind words, thanks Moe!
I have heard of using mayonnaise in baking before, but I have never actually tried it! It probably adds so much moisture and flavor. This will definitely go on my list of must-make desserts!
It sure does make baked goods better I hope you check it out Annie
These really do look perfect – look at that glossy frosting! Yum.
Why thank you 🙂 <3
Oh, those look delicious and choclatey! I have a similar recipe on my blog, that include mayonnaise and it keeps the cake moist for days. Also your pictures look great!
Thanks so much!I will definitely check your recipe out tomorrow!!