Easy, Moist Chocolate Mayo Cupcakes

Well hello, most perfectly moist chocolate cupcakes ever.

chocolate mayo cupcakes

As a serious home baker for over 25 years, I’ve occasionally come across cake recipes that use mayonnaise. This actually makes sense, as mayo is nothing more than eggs and oil. So I imagined any cake containing this pantry staple would be moist, tender, with maybe even a subtle tang.

I should also mention that in my world of condiments, mayo rules. And I’m not talking about the artisanal, fancy stuff. I’m also not talking about homemade mayo — though I have made my own, and it’s super easy and quite delicious. But I digress.

No, I’m talking straight-up Hellmann’s mayonnaise. It’s the only choice for my tuna salad and my BLT. I’ve flavored it to use as a dip for fries, and I lay it on thick while making my famous Thanksgiving leftover sandwiches.

However, I never baked with it. Till now.

chocolate mayo cupcakes

Did you know that this year marks the 100th birthday of Hellmann’s? I kid not. So this seemed like the perfect opportunity to give my beloved mayo a “sweet” spin for a change. I looked no further than Hellmann’s own recipe for chocolate mayo cupcakes, made in partnership with Magnolia Bakery (wha???)!

Best. Cupcakes. Ever.

Moist, tender, and not overly sweet, with perfectly domed tops. Best of all, they needed nothing more than a dusting of powdered sugar. But you “could” frost them with your favorite buttercream. I’m not judging.

I have to say, I’m hooked! One of the more frustrating parts of baking is realizing you want to bake NOW, but you forgot to take the butter out of the fridge. With this recipe you can — in under 30 minutes — have a batch of cupcakes baking away in your kitchen, anytime!

Happy Birthday, Hellmann’s!

Chocolate Mayo Cupcakes
courtesy of Hellmann’s, in partnership with Magnolia Bakery

2 c. flour
3/4 c. unsweetened cocoa powder
1 1/4 t. baking soda
1/4 t. baking powder
3 eggs
3/4 c. sugar
1 t. vanilla extract
1 c. Hellmann’s Mayonnaise
1 1/3 c. room temperature water

Preheat oven to 275°. Line cupcake pans with 24 liners; set aside.

In a medium bowl, combine flour, cocoa powder, baking soda and baking powder; set aside.

Place eggs in your mixer bowl. Beat till combined. Add sugar and vanilla and beat on high for three minutes. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Fill the prepared cupcake liners with your batter.

Bake 24 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans and cool completely. Dust with powdered sugar or frost with your favorite buttercream.

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