by 
Chocolate mayonnaise cupcakes are moist, chocolatey, and incredibly easy to make. The batter comes together in one bowl with simple pantry ingredients and no mixer needed.
Mayonnaise takes the place of the eggs and oil you’d normally add separately, and you’d never know it’s in the finished cupcakes.
“These are absolutely the best. My grandmother used to make these when I was young and didn't leave a recipe. This is the BEST!”
Theresa
A Family Favorite
This recipe came from my Grandma Grace, who was well known in our family for her chocolate mayonnaise cake and cupcakes. My mom still makes them whenever the family gets together, so this is a recipe that has been in our family for generations.
Mayonnaise might sound like an unusual cake ingredient, but it adds the eggs and oil the batter needs. The result is a moist chocolate cupcake, and no one would ever guess there’s mayonnaise in it.
This classic cake recipe is so delicious and tasty and is a recipe we make on a regular basis!
Key ingredients
- Flour: All-purpose flour
- Sugar: Granulated sugar
- Mayonnaise: Use regular, full-fat mayonnaise for the best results. Avoid low-fat or nonfat mayonnaise. Miracle Whip can also be used.
- Cocoa powder: Natural unsweetened cocoa powder, not Dutch-process cocoa.
- Vanilla: Pure vanilla extract
- You'll also need a few basic baking ingredients. The complete list of ingredients and amounts is in the recipe card below.
Step by step directions
- In a large mixing bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Stir in mayonnaise, warm water and vanilla.
- Stir until well combined, but a few small lumps may exist.
- Pour into paper-lined muffin tins and bake in a preheated 350°F oven for 12-15 minutes.
- Allow cupcakes to cool slightly, then remove them from the muffin tin and continue cooling on a baking rack.
- Once fully cooled frost with chocolate buttercream or your favorite frosting.
Recipe tips
- If your cocoa powder is lumpy, sift it through a fine-mesh sieve before adding it to the batter.
- Don't overmix the batter. Stir just until the ingredients are combined. A few small lumps are okay.
- Don't overbake the cupcakes or they can become dry. Begin checking at 12 minutes with a toothpick. A few moist crumbs on the toothpick means they're done.
- Allow the cupcakes to cool completely before frosting.
Frequently asked questions
Once fully cooled, store the cupcakes in an airtight container for 3-4 days. The cupcakes can be stored at room temperature.
Yes, you can freeze the cake or the cupcakes. For best results, use within one month.
Chocolate mayonnaise cake
Chocolate Mayonnaise Cake
This recipe can also be baked as a chocolate mayonnaise cake. Pour the batter into a greased 11 × 7-inch baking pan and bake at 350°F for 30–35 minutes.
Allow the cake to cool completely before frosting.
More favorite cupcakes
- Lemon Cupcakes
- Oreo Cupcakes
- Confetti Cupcakes
- Pumpkin Spice Cupcakes
- Chocolate Chip Cupcakes
- Monster Cupcakes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you’ll LOVE all the other recipes in this category. Check out all my desserts here!
Chocolate Mayonnaise Cupcakes
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups flour
- 1 cup sugar
- 3 Tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mayonnaise
- 1 cup warm water
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F
- Mix flour, sugar, cocoa powder, baking powder, baking soda and salt into a mixing bowl.1 cup sugar, 2 cups flour, 3 Tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Add mayonnaise, water and vanilla.1 cup mayonnaise, 1 cup warm water, 1 teaspoon vanilla
- Stir with a spoon or spatula until combined. A few small lumps are okay.
- Fill paper lined cupcake holders ⅔ of the way full.
- Bake at 350 for 12-15 minutes.
- Cool on a baking rack. Frost with your favorite frosting.
Notes
- Use natural unsweetened cocoa powder, not dutch process cocoa powder.
- If your cocoa powder is lumpy, sift through a fine meshed sieve to remove the lumps.
- Don't overmix the cake batter. Just stir until the dry ingredients are combined. It's okay to have a few small lumps.
- Don't over bake your cupcakes or they will become dry. Check them beginning at 12 minutes with a toothpick. If there are just a few moist crumbs, they are done. Otherwise keep cooking for a few more minutes.
- Allow cupcakes to fully cool before frosting.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally posted in January of 2015.
Sara says
You say no eggs or oil in the recipe. Eggs and oil is what makes mayonnaise.
Kathy says
That is correct. What I meant is you didn't need to add eggs or oil, just the mayo.
Thank you,
Kathy 🙂
Fred says
Great tasting cupcakes.
Kathy says
They are a classic that have been in my family for 3 generations!
Theresa says
These are absolutely the best. I sifted the con. sugar and I'm not sure I should have. Frosting was a tad sweet for me but still the best. My grandmother use to make these when I was young and didn't leave a recipe. This is the BEST! One other problem, I only got 14 cupcakes out of the batter? I thought maybe I was missing something. Should I have used a blender? I mixed everything with a spoon.
Kathy says
Hi Theresa,
This recipe was passed down by my grandmother too! It's a regular in our house. I also just mix everything by hand. I might be making my cupcakes a bit smaller which would make the batter stretch a bit further. I don't like too big of a dome on the cupcakes.
Kathy