Name: Super Moist Chocolate Mayonnaise Cupcakes
Prep time: 15 min
Cook time: 19 min
Ingredients: 1/3 cup unsweetened cocoa (I used Hershey's standard cocoa); 1 cup boiling water; 3/4 cup mayonnaise (I used Hellman's); 2 tsp vanilla extract; 2 cups cake flour (sifted); 1 cup sugar; 2 tsp baking soda; 1/2 tsp salt; BUTTERCREAM; 1 cup unsalted butter; 1 1/3 cup cocoa powder (I used Hershey's standard cocoa); 6 cups powdered sugar (sifted to remove clumps); 2/3 cup milk (room temp); 1 tbsp vanilla

Super Moist Chocolate Mayonnaise Cupcakes. Delicious chocolate cupcakes made with mayonnaise.

So does mayonnaise in a cupcake sound acceptable or strange to you? I still can’t answer that question myself but curiosity led me to make these amazing cupcakes and now I’m team mayonnaise all the way. This is actually an old time recipe used for generations. I can just imagine a great home baker preparing her ingredients to make cake or cupcakes and realizing she is out of butter. So she reaches for the mayonnaise and voila an instant classic is born. But in actuality it was created by the wife of a Hellman’s Mayonnaise salesman who was trying to help her husband.

Chocolate Mayonnaise Cupcakes are deliciously chocolatey and super moist. Paired together with a chocolatey, melt in your mouth buttercream and I’m grabbing two and asking someone to pass the milk.

The process for making the batter is a little unique. So I thought I would break it down here so you get an idea of what steps are required. Don’t worry, it’s nothing complex just different.

Super Moist Chocolate Mayonnaise Cupcake Breakdown:

First, in a medium sized bowl, you are going to whisk your cocoa and boiling water together until smooth and then cool it to room temp.
Once cooled whisk in the vanilla and mayonnaise until fully combined.
Add the rest of your ingredients to the bowl of a mixer. These are the dry ingredients (including sugar), put the mixer on low for about 1 minute to mix them up.
Then add the chocolate mayonnaise mixture to the dry mixture and mix on low until all the dry ingredients are moist.
Bring mixture up to medium and mix just until all ingredients are combined.
The batter is soupy/liquidy.
Fill your cupcake liners about 1/3 to 1/2 full.
Bake.

Once baked up the cupcake should have a glossy brown surface. They do not have raised humps in the middle but rather bake up more flat.

Melt In Your Mouth Chocolate Buttercream Tips:

Make sure you ingredients are room temp, in this case the milk, this helps the buttercream emulsify into a creamy whipped dream. If your milk is cold it will stiffen the frosting.
Sift your powdered sugar free of any clumps.
When it comes to frost the cupcakes you can certainly use a small offset spatula or knife.
If you are looking to make the swoop that I did here in the pictures. I piped a large dollop of buttercream on one cupcake at a time. Then while the buttercream is still creamy (not crusted on the surface yet) take a small offset spatula and place the tip of the spatula in the center of the dollop and swipe a swirl in the center.
Decorate with sprinkles of your choice. I used SprinklePops “American Hero Sprinkle Mix”.

Enjoy these Super Moist Chocolate Mayonaise Cupcakes down to the last one!

Stacey

P.S. Have any questions about these cupcakes? I’d me glad to help, shoot me an email stacey@thesugarcoatedcottage.com

Here’s a few more recipes you might like!

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Easy Brownie Bites

PIN IT FOR LATER! You’ll be glad you did!