Chocolate Mayonnaise Cupcakes

Name: Chocolate Mayonnaise Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder (sifted); 1 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt; 1 cup mayonnaise (full-fat); 1 cup water (room temperature); 1 tsp vanilla extract

35 min 12 cupcakes Easy

All Recipes

Moist and rich chocolate cupcakes made with a surprising ingredient: mayonnaise.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Chocolate mayonnaise cupcakes are a delightful twist on the classic cupcake. The addition of mayonnaise may seem unusual, but it acts as a perfect substitute for both oil and eggs, resulting in an incredibly moist and rich cake. These cupcakes are perfect for any occasion, whether it's a birthday party or a casual get-together. The mayonnaise not only keeps them moist but also enhances the chocolate flavour, making each bite a decadent treat.

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Pro tip: Preheating the oven ensures even baking from start to finish.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Pro tip: Sifting the cocoa powder helps prevent lumps in the batter.

Combine wet ingredients

In a separate bowl, mix the mayonnaise, water, and vanilla extract until smooth.

Create the batter

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense cupcakes.

Fill cupcake liners

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Pro tip: Using a cookie scoop can help evenly distribute the batter.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.

Cool

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before frosting.

Pro tip: Cooling on a rack prevents condensation, which can make the cupcakes soggy.

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Tips & Tricks

Ensure all ingredients are at room temperature for a smooth batter.
Use good quality cocoa powder for the best flavour.
Do not overfill the cupcake liners to prevent overflow.
Test doneness with a toothpick: it should come out clean.

Frequently Asked Questions

Can I use low-fat mayonnaise?

Using full-fat mayonnaise is recommended for the best texture and flavour.

How do I store these cupcakes?

Store them in an airtight container at room temperature for up to two days.

Can I freeze the cupcakes?

Yes, freeze unfrosted cupcakes in an airtight container for up to two months.

What kind of cocoa powder should I use?

Use a good quality unsweetened cocoa powder for the best flavour.

How do I know when the cupcakes are done?

The cupcakes are done when a toothpick inserted into the centre comes out clean.

Serving Suggestions

These chocolate mayonnaise cupcakes can be served with a simple dusting of icing sugar or frosted with your favourite chocolate or vanilla buttercream. Pair them with a hot cup of coffee or a glass of cold milk for the ultimate indulgence. Cupcakes can be made ahead and stored in an airtight container at room temperature for up to two days. For longer storage, freeze them without frosting for up to two months.