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Moist Mayo Cupcakes

Moist Mayo Cupcakes

Ultra moist chocolate cupcakes made with mayonnaise for a tender crumb and rich cocoa flavor
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

INGREDIENTS

Cupcakes

  • 1 1 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 2 tsp baking powder
  • 1 4 tsp salt
  • 1 cup water
  • 1 cup mayonnaise
  • 2 tsp vanilla extract.

Optional Chocolate Frosting

  • 1 2 cup unsalted butter softened
  • 2 1 2 cups powdered sugar
  • 1 3 cup unsweetened cocoa powder
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • pinch of salt.

INSTRUCTIONS

Prep

  • Heat oven to 350 F
  • Line a 12 cup muffin pan with paper liners
  • Whisk flour sugar cocoa baking soda baking powder and salt until evenly combined.

Mix and Bake

  • Whisk water mayonnaise and vanilla until smooth
  • Pour wet ingredients into dry ingredients and stir just until no dry flour remains
  • Divide batter evenly among liners filling about 2 3 full
  • Bake until a toothpick inserted in the center comes out with a few moist crumbs 18 to 22 minutes
  • Cool in pan 5 minutes then move to a rack to cool completely.

Optional Frosting

  • Beat butter until smooth
  • Add powdered sugar cocoa salt vanilla and milk and beat until fluffy adjusting milk for spreadable consistency
  • Frost cooled cupcakes.

Notes

1. Use full fat mayonnaise for best texture 2. Do not overmix after combining wet and dry 3. Replace water with cooled coffee for deeper chocolate flavor 4. Cupcakes keep airtight 3 days at room temperature or freeze unfrosted up to 2 months

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g