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    Home » Recipes » Dessert » Best Chocolate Mayonnaise Cupcake Recipe

    Published: Apr 22, 2020 · Updated: Feb 11, 2021 by Sharon Garofalow | This post may contain affiliate links. See the privacy policy linked in my footer.

    Best Chocolate Mayonnaise Cupcake Recipe

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    chocolate mayo cupcakes with title text

    No oil? No problem! This is the best Chocolate Mayonnaise Cupcake recipe and these little cakes are rich, moist and super light!

    I'm not a fan of mayo, but trust me! You can't taste it! It never fails that when I want a sweet treat, I'm out of something. This recipe uses mayo to replace the fats and creates a lovely light texture.

    My Mayonnaise Cookies recipe showed me how tasty mayonnaise could be in baked goods. And these easy chocolate mayonnaise cupcakes are super delicious!

    Frosted chocolate cupcake on a plate with a spoon and round white sprinkles.

    Some links in this post may be affiliate links. As an Amazon Associate in the Amazon Services LLC Associates Program, I earn from qualifying purchases by linking to Amazon.com and affiliated sites. I also participate in affiliate programs for other retailers. 

    Best Chocolate Mayonnaise Cupcake Recipe

    I will not eat mayonnaise in an unbaked way. No coleslaw. No potato salad. And only about ¼ teaspoon in tuna. (Yes, teaspoon - because, ew).

    And yes, making these cupcakes made me gag.

    And you know what? I'd do it again. Because these Chocolate Mayo Cupcakes are that good.

    Can you bake with mayonnaise

    YES! And you should. I have to plug my nose while I measure it out but it really is a great ingredient for baked treats like cookies, cakes and cupcakes.

    Mayo is typically made with eggs and oil so instead of putting the ingredients in one at a time, the mayo basically adds them together.

    How can I use mayonnaise in a cake mix

    You can substitute equal parts mayo to the amount of oil requested in the recipe.

    I've used eggs in my recipe to keep the moist texture that I like. But you can leave them out (use 3 tablespoon of mayo for each egg called out in the recipe) and the cake will still be pretty moist.

    I like this recipe as written, I wanted to give you a little more information on how to substitute mayonnaise in baked goods for oil and eggs in case you find yourself out of those ingredients.

    Too much mayo will change the texture of the cake. In my Mayo Cookies (linked in the intro to this post), too much mayo makes them a bit oily.

    Frosted chocolate cupcake with white round sprinkles on a plate with the wrapper partially removed.

    How to make mayonnaise cupcakes

    You know I love starting with a boxed cake mix to keep things simple. Adding a few other ingredients, like espresso powder, really brings out that chocolate flavor! YUM!

    Ingredients for Cupcakes

    • Devil’s Food Cake Mix
    • eggs
    • mayonnaise
    • milk
    • vanilla extract
    • espresso powder
    • salt

    Ingredients for Chocolate Mayonnaise Frosting

    • Ingredients for the Best Vanilla Buttercream (butter, vegetable shortening (optional), confectioner's sugar, heavy cream, salt, vanilla)
    • Dutch-process cocoa powder
    • mayonnaise

    If you don't have espresso powder, you can leave it out. It helps to enhance the chocolate flavor but it won't take anything away if you don't have it.

    Some say that Dutch-process cocoa powder has a richer chocolate flavor. But regular will work too!

    I encourage you to head over to my vanilla buttercream post to see why I love this recipe!

    Overhead shot of chocolate cupcakes in a muffin pan.

    Directions for cupcakes

    1. Preheat the oven to 400 degrees. Line a cupcake pan with cupcake liners. Set aside.
    2. In a bowl beat together eggs and mayo approximately 4 minutes with a hand mixer.
    3. Incorporate cake mix ⅓ at a time, alternating with milk and beginning and ending with cake mix.
    4. Mix in vanilla extract, espresso powder and salt.
    5. Divide the batter between the cupcake liners and take to the oven.
    6. Bake for 5 minutes and turn down the temperature to 350 degrees.
    7. Bake for 10 to 12 minutes and remove from the oven.
    8. Let cool completely. 
    Chocolate frosting in a bowl with a few chocolate cupcakes around it.

    Directions for Chocolate Mayo Frosting

    1. Make a batch of the best vanilla frosting recipe (my favorite base for flavored frostings).
    2. Add cocoa powder and mayo and beat to incorporate.
    3. Add a bit more milk if needed to get a silky consistency.
    4. Decorate the cupcakes with the finished buttercream.
    Chocolate cupcake on a table with white round sprinkles.

    Top tips

    Beat mayo and eggs together until pale and fluffy. This adds air to the batter to create a light cupcake.

    If a recipe calls for 2 eggs and ⅓ cup oil, I would just replace both with ⅓ cup of oil. Baking is science but you won't ruin the cake if you add a little too much mayo.

    Since I have no interest in becoming a baking expert, I'm always learning as I go. Like I learned with my 2 Ingredient Coke Cake, you can use all kinds of different substitutions in baking. But the texture of the cake will vary a lot.

    Supplies to make this recipe

    If you love easy and delicious desserts, you'll want to click over to these tasty treats!

    • Fruit Bruschetta with Sugar Cookies: This semi-homemade dessert idea for Fruit Bruschetta uses store-bought sugar cookies as the base of this sweet bruschetta! With fresh berries and herbs, this yummy recipe is great for parties or any time you want a quick treat.
    • Chocolate Sea Salt Sandwiches: If you're a chocolate fan, you're going to love this almost savory Chocolate Sea Salt Sandwiches! They are super simple to make and totally unique!
    • Chocolate Caramel Dump Cake Recipe: This decadent Chocolate Caramel Dump Cake is full of flavor and is super easy to make. It's even easier to eat!

    Looking for more easy desserts? Check out all my quick and easy desserts with cake mix.

    Printable recipe

    Overhead shot of chocolate cupcake on a plate with white round sprinkles.

    Easy Chocolate Mayonnaise Cupcakes

    These rich, tender Chocolate Mayonnaise Cupcakes are a great dessert to make when you don't have oil! The boxed cake mix and espresso powder enhance the chocolate flavor and the mayo helps to keep everything moist. People freak out when they hear they have mayo, but the flavor will keep them wanting more.
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    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 18
    Calories: 346kcal
    Author: Sharon Garofalow

    Ingredients

    • For the Cupcakes

    For the Cupcakes

    • 1 Box Devil’s Food Cake Mix
    • 2 eggs
    • 1 cup mayonnaise
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon espresso powder
    • ¼ teaspoon salt

    For the Buttercream

    • 1 cup butter
    • ¼ cup vegetable shortening optional
    • 4 cups confectioner's sugar also known as powdered sugar
    • ¼ cup heavy cream
    • ⅛ teaspoon salt
    • 2 teaspoon vanilla extract
    • ¼ cup Dutch-process cocoa powder
    • 2 tablespoon mayo

    Instructions

    • For Cupcakes
    • Preheat the oven to 400 degrees.
    • Line a cupcake pan with cupcake liners and set aside.
    • In a bowl beat together eggs and mayo until airy and pale, around 4 minutes.
    • Incorporate cake mix, ⅓ of the mixture at a time, alternating with milk and beginning and ending with cake mix.
    • Mix in vanilla extract, espresso powder and salt.
    • Divide the batter between the cupcake liners.
    • Bake Chocolate Mayonnaise Cupcakes 5 minutes then turn down the the temperature to 350 degrees.
    • Bake for 10 to 12 minutes and remove from the oven.
    • Let cool completely. 
    • For Buttercream
    • In a large bowl with a hand mixer or stand mixer, whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
    • Add half the confectioner’s sugar and whip up until fluffy.
    • Add vanilla extract and half the heavy cream and mix until fluffy.
    • Repeat the process, alternating between sugar and cream and whip together.
    • Add cocoa powder and mayo and beat for about 3 more minutes until light and airy.
    • Add a bit more milk, if needed.
    • Decorate the cupcakes with the buttercream.
    • Enjoy!

    Notes

    Beat mayo and eggs together until pale and fluffy! This helps to incorporate air into the batter and make a nice light cupcake.
    Have questions about the buttercream? You can check out more about my Very Best Vanilla Buttercream Recipe.

    Nutrition

    Serving: 1serving | Calories: 346kcal | Carbohydrates: 28g | Protein: 2g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 242mg | Potassium: 55mg | Fiber: 1g | Sugar: 27g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CupcakesCutlery or tag #cupcakescutlery!

    Pin to save these cupcakes for later

    the best chocolate mayo cupcakes on a plate with text overlay.

    This is the Best Chocolate Mayonnaise Cupcake recipe and you're going to flip over the rich taste and the light fluffy cupcake texture!

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    About Sharon Garofalow

    Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

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    Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at [email protected]

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