These Chocolate Mayonnaise Cupcakes are an old-school Southern favorite, with mayonnaise taking the place of the butter and eggs and giving them a moist and fluffy texture. Then, slather them with a rich, peanut butter cream cheese frosting for a decadent finish.
Mayo Creates the Moistest Chocolate Cupcakes
If you’re rolling your eyes at this recipe right now, don’t worry. These vintage cupcakes do not taste like mayonnaise. During the Great Depression when eggs and butter were scarce, mayonnaise stepped up to the plate as the perfect substitute.
This is a basic chocolate cupcake recipe that uses common pantry staples with mayonnaise replacing the oil and eggs that you find in a traditional chocolate cupcake recipe, without altering the flavor at all.
It’s a great chocolate cupcake recipe to keep in mind when you need to make cupcakes and find that you’re out of eggs! Or maybe you’re not an egg eater and you don’t want to buy a dozen of eggs just to make cupcakes.
Since chocolate goes with almost any flavor, your frosting options are unlimited. For me, I love peanut butter combined with chocolate so I worked at finding a peanut butter frosting that would be firm enough to pipe and would turn these from a good chocolate cupcake to one you would want to make over and over again.
This frosting is a fun twist on classic cream cheese frosting with enough peanut butter to add flavor without making it too soft.
These cupcakes are so versatile. If you really love chocolate, change up the peanut butter and go chocolate on chocolate with an easy chocolate fudge frosting, or make them super rich with a chocolate cream cheese frosting. A scrumptious caramel frosting is great with chocolate or go with a traditional cream cheese frosting instead!
Ingredients for Chocolate Cupcakes with Mayonnaise
Get the full list of ingredients in the Recipe Card below.
- Unsweetened cocoa powder: Brings deep chocolate flavor to the cupcakes. Don’t use Dutch-processed cocoa, as it will not react with baking soda, resulting in flat cupcakes.
- Mayonnaise: The secret ingredient for extra moist and tender cupcakes. Use the full-fat version for the best flavor and texture (I prefer Hellman’s or Duke’s).
How to Make Cupcakes Without Eggs
Step One: Mix the Dry Ingredients
Step Two: Combine the Wet Ingredients.
Step Three: Bake the Cupcakes
Step Four: Make the Frosting
Step Five: Frost and Enjoy
Once the cupcakes are fully cooled, spread or pipe the peanut butter frosting on top. Serve and enjoy!
Notes and Customizations
- Chill: If you’re planning to pipe the peanut butter frosting, let it chill for a little while first. It’ll hold its shape better.
- Cool: The frosting will melt if the cupcakes are still warm, so be patient and let them cool all the way before decorating.
- Mix-ins: Sprinkle some chocolate chips or chopped nuts into the batter for a fun twist.
- Don’t overbake: Remember, each oven is different, so you’ll want to keep an eye on the cupcakes so they don’t overbake. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Room temperature: Use room temperature ingredients like butter, cream cheese, and mayo as they will blend more easily than cold ones.
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Ingredients
- 2 cups flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- 1 cup mayonnaise
- 2 teaspoons vanilla
Frosting
- 8 ounces cream cheese room temp
- ½ cup butter room temp
- 1 cup smooth peanut butter
- 1 tablespoon sour cream
- 2 teaspoons vanilla
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350º. Line a 12 cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- In a large measuring cup, or bowl, Whisk the mayonnaise, water and vanilla until it is smooth and there are no lumps. Pour it into the flour mixture and stir just until it is smooth.
- Scoop the batter into the prepared pan. Bake for 20-22 minutes until the top springs back when touched and a toothpick comes out clean. Let cool for 5 minutes in the pan, then remove to a wire rack to cool completely before frosting.
Peanut Butter Cream Cheese Frosting
- Add the cream cheese and butter to a stand mixer and beat until smooth. Add peanut butter, sour cream and vanilla and beat until smooth.
- Gradually add powdered sugar with the mixer on low. Once it is incorporated, turn to medium-high and beat for 2-3 minutes until smooth and creamy. If it is too thin, add up to a cup of additional powdered sugar. If piping, refrigerate for 15-30 minutes to make it easier to pipe.
Notes
- Don’t overcook the cupcakes.
- You will have plenty of frosting to generously decorate the cupcakes.
