Chocolate Mayo Cupcakes
Moist, rich, and surprisingly simple, chocolate mayo cupcakes are a classic twist on the traditional dessert.
Instead of using butter or oil, these cupcakes get their decadent texture from mayonnaise, which already contains eggs and oil.
The result is a soft, indulgent crumb that stays moist for days.
Perfect for holidays, parties, or simply satisfying a sweet craving, this recipe is ideal for bakers who want big flavor with minimal fuss.
Prep and Baking Information
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 12 | Dessert | American |
Ingredients
| Ingredient | Quantity | Alternatives |
| All-purpose flour | 1 ½ cups | Whole wheat flour (denser) |
| Unsweetened cocoa powder | ½ cup | Dutch-processed cocoa |
| Baking soda | 1 ½ tsp | – |
| Salt | ¼ tsp | – |
| Mayonnaise | 1 cup | Vegan mayo or Greek yogurt |
| Granulated sugar | 1 cup | Coconut sugar |
| Vanilla extract | 1 tsp | Almond extract |
| Water | 1 cup (warm) | Coffee (for richer flavor) |
Cooking Instruments Needed
| Tool | Alternatives |
| Mixing bowls | Any large containers |
| Whisk or hand mixer | Stand mixer |
| Measuring cups/spoons | Kitchen scale |
| Muffin tin | Silicone baking cups |
| Paper liners | Greased muffin tin |
| Oven | Toaster oven (with adjustments) |
Let’s Begin the Baking: How to Make Chocolate Mayo Cupcakes
Before diving into the baking process, ensure your ingredients are at room temperature.
This small step helps the batter blend more evenly, resulting in a smoother cupcake texture.
Step 1: Prepare the Oven and Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups if not using liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of flour, ½ cup of cocoa powder, 1 ½ teaspoons of baking soda, and ¼ teaspoon of salt.
This ensures even distribution and prevents lumps in the batter.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk together 1 cup of mayonnaise, 1 cup of sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and glossy.
Step 4: Blend Wet and Dry
Gradually add the dry mixture into the wet mixture, alternating with 1 cup of warm water.
Stir until just combined. Avoid overmixing, which can lead to dense cupcakes.
Step 5: Fill the Cupcake Liners
Using a spoon or scoop, divide the batter evenly among the 12 liners, filling each about 2/3 full to allow room for rising.
Step 6: Bake to Perfection
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
Serving and Decoration Tips
- Frost with chocolate ganache, whipped cream, or a light buttercream.
- Top with sprinkles, mini chocolate chips, or fresh berries.
- Serve slightly warm with a scoop of vanilla ice cream for an indulgent treat.
Variations to Try
- Spiced Chocolate Mayo Cupcakes: Add ½ teaspoon of cinnamon and a pinch of cayenne pepper to the dry mix for a Mexican chocolate flair.
- Chocolate Orange Mayo Cupcakes: Replace water with fresh orange juice and add 1 teaspoon of orange zest for a citrusy kick.
- Mint Chocolate Mayo Cupcakes: Use mint extract instead of vanilla and sprinkle crushed peppermint on top for a refreshing twist.
Each variation follows the same basic method—just adjust flavoring ingredients accordingly. For instance, with the chocolate orange version, after mixing the dry ingredients, substitute the warm water with orange juice before combining it with the wet mix.
Storing Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 5–6 days when chilled.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
Common Mistakes & Fixes
| Mistake | Cause | Fix |
| Dense cupcakes | Overmixed batter | Mix only until ingredients combine |
| Dry texture | Overbaked | Check doneness at 18 minutes |
| Sunken centers | Oven too hot or underbaked | Use an oven thermometer; follow timing |
| Bitterness | Too much cocoa or old mayo | Use fresh ingredients |
Chocolate mayo cupcakes are moist, simple, and packed with chocolate flavor.
Try baking a batch, enjoy the rich texture, and let us know your experience in the comments.
If you’re experimenting with this chocolate mayo cupcakes recipe, we’d love to hear your twist!
