Chocolate Mayo Cupcakes Recipes

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EASY CHOCOLATE MAYONNAISE CUPCAKES



Easy Chocolate Mayonnaise Cupcakes image

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.

Provided by Sharon Garofalow

Categories     Dessert

Time 28m

Number Of Ingredients 16

For the Cupcakes
1 Box Devil's Food Cake Mix
2 eggs
1 cup mayonnaise
1 cup milk
1 tsp vanilla extract
1 tsp espresso powder
1/4 tsp salt
1 cup butter
1/4 cup vegetable shortening (optional)
4 cups confectioner's sugar (also known as powdered sugar)
1/4 cup heavy cream
1/8 tsp salt
2 tsp vanilla extract
1/4 cup Dutch-process cocoa powder
2 TBSP mayo

Steps:

  • 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, 1/3 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!

Nutrition Facts : ServingSize 1 serving, Calories 346 kcal, Carbohydrate 28 g, Protein 2 g, Fat 26 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 57 mg, Sodium 242 mg, Fiber 1 g, Sugar 27 g

CHOCOLATE-MAYO CUPCAKES



Chocolate-Mayo Cupcakes image

Mayonnaise replaces the fat (butter or oil) in these otherwise traditional cupcakes, yielding a richly flavored yet light-in-texture cake with a smooth, creamy ganache-like frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 45m

Yield Makes 18

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour
2/3 cup unsweetened Dutch-process cocoa powder
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
1 cup hot strong-brewed coffee
1 teaspoon pure vanilla extract
3/4 cup mayonnaise
1/2 cup mayonnaise
1/2 cup unsweetened Dutch-process cocoa powder
2 cups confectioners' sugar
2 tablespoons whole milk

Steps:

  • Cupcakes:Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Whisk in eggs, coffee, vanilla, and mayonnaise until smooth.
  • Divide batter among muffin cups fitted with paper liners (about three-quarters full). Bake until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely in tins; remove.
  • Frosting:Whisk together mayonnaise and cocoa. Whisk in confectioners' sugar and milk until smooth. Divide evenly among cupcakes.

CHOCOLATE MAYONNAISE CAKE



Chocolate Mayonnaise Cake image

Mom always made this special chocolate mayonnaise cake for my birthday meal. It is very moist and has a nice light chocolate taste, and the flavorful frosting is the perfect topping. -Deborah Amrine, Grand Haven, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9-12 servings.

Number Of Ingredients 12

1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
BROWN SUGAR FROSTING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1-3/4 cups confectioners' sugar

Steps:

  • In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 354mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MAYO CAKE



Chocolate Mayo Cake image

My mom made this cake while living in the Depression. It is so good, I hope this fills your needs and your memories.

Provided by Virginia Godd

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 8

3 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ cups white sugar
1 ½ cups mayonnaise
⅓ cup unsweetened cocoa powder
1 ½ cups water
2 ¼ teaspoons baking powder
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
  • Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 25.7 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 203.5 mg, Sugar 12.7 g

CHOCOLATE MAYONNAISE CAKE II



Chocolate Mayonnaise Cake II image

Mayonnaise and cocoa powder are two of the eight ingredients in this quick and easy recipe for a moist cake.

Provided by Cathy Brisco

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 15

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup mayonnaise
1 cup water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan.
  • Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 27.4 g, Cholesterol 5.6 mg, Fat 12 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 200.9 mg, Sugar 13.6 g

MOIST DEEP CHOCOLATE MAYONNAISE CAKE (OR CUPCAKES)



Moist Deep Chocolate Mayonnaise Cake (Or Cupcakes) image

Not only is this cake so very easy it's so good! This can also be baked in a 13 x 9-inch baking pan for about 40 minutes or make cupcakes --- frost with your favorite chocolate frosting or see my recipe#89207 if using a devil's food cake mix you may omit the instant coffee granules or for an even deeper chocolate flavor add it in

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package chocolate cake mix
1 cup mayonnaise
1 cup water, room temperature
1 teaspoon instant coffee granules
3 eggs
1 teaspoon cinnamon
3/4 cup mini chocolate chip

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and lightly flour two 9-inch round cake pans.
  • In a large bowl using an electric mixer beat together cake mix with mayonnaise, water, eggs and cinnamon for about 2 minutes on medium speed.
  • Divide the batter between the two cake pans.
  • Bake for about 25-30 minutes or until the cakes test done.
  • Cool for 10 minutes in pan then remove to a rack to cool completely.
  • Frost cooled cake with chocolate frosting.

CHOCOLATE-MAYONNAISE CUPCAKES WITH CARAMEL-BUTTERSCOTCH BUTTERCREAM FROSTING RECIPE - (4.4/5)



Chocolate-Mayonnaise Cupcakes with Caramel-Butterscotch Buttercream Frosting Recipe - (4.4/5) image

Provided by cwyorkiex3

Number Of Ingredients 21

For the cake
2 cups bleached all-purpose flour
3/4 cup natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 large eggs
1 cup mayonnaise (not low-fat)
2 teaspoons pure vanilla extract
1 1/3 cups boiling water
For the caramel
1 cup granulated sugar
3 tablespoons water
1 cup heavy cream
For the butterscotch buttercream
6 large eggs
1 1/2 cups firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 pounds cold unsalted butter
2 tablespoons bourbon

Steps:

  • Make the cake 1. Position a rack in the middle of the oven and preheat to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners. 2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. 3. In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in the mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half of the flour mixture just until combined. 4. Stop the mixer and scrape down the sides of the bowl. Add half of the boiling water and beat at very low speed, just until the batter is smooth, 5 to 10 seconds. Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer. Beat in the remaining water. The batter will be somewhat thin. 5. Divide the batter among the prepared cupcake cup liners, filling them about two-thirds full. Bake until a wooden skewer inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Transfer the tin to wire racks and let cool completely. Make the caramel sauce 1. Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color. Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly. 2. Immediately remove the pan from the heat and stir in the cream with a wooden spoon. Return the pan to the stove, reduce the heat to medium-low, and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes. Remove the sauce from the heat and let cool. Make the buttercream frosting 1. While the sauce is cooling, prepare the buttercream. Combine the eggs and brown sugar in the metal bowl of a standing mixer. (Alternatively, use a metal mixing bowl and a handheld electric mixer, but be prepared for a workout.) 2. Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat. 3. Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes. Use an instant-read thermometer to check the temperature; it should be anywhere between 120°F and 140°F (49°C to 60°C). 4. Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes. Beat in the vanilla and salt. 5. While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap. Pound the butter 5 or 6 times with a rolling pin, or until the butter is soft and malleable but still cool. 6. With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated. When all the butter has been incorporated, slowly dribble in the bourbon. Don't start to panic if the buttercream seems too liquid or looks curdled as you beat in the butter. It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed in. Have faith; it's worth it. 7. When the buttercream is smooth and glossy, turn off the mixer and, using a rubber spatula, fold in 1/2 cup of the cool caramel sauce. For a stronger flavor, fold in up to 1/2 cup more caramel sauce. 8. When the cupcakes are completely cool, frost them with the Caramel-Butterscotch Buttercream Frosting and serve.

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