Chocolate Mayonnaise Cupcakes with Peanut Butter Cream Cheese Frosting
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.
Servings 12
Calories 656kcal
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.
