Get This: Chocolate Mayonnaise Cupcakes with Vanilla/Chocolate Buttercream Frosting

The yummy cupcakes above came from a recipe I found in Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O'Connor, while I was in Durham, NC last weekend visiting new grandbaby, Genny, last weekend! What a cool, fun book this is! I found it at Parker and Otis, a specialty food store located in downtown Durham. I bought a shirt there that just says "Frosting" cute!

The cupcakes are so chocolate-EE and moist. They are to die for. I found the cute coffee cup and saucer at my fav place: Home Goods! Can you see me eating this??? YES!

This weekend we're heading to Bar Harbor, Maine for a wedding. Can't wait. the weather is supposed to be beautiful. Hope you have a great weekend!

Here's the Recipe:

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

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.

I topped my cupcakes with both buttercream frosting and whipped cream!

Rock On!



  1. How to survive the whole day thinking about those cupcakes.
    Can hardly wait to get home tonight and make them.

  2. Oh yum...these look great! I love the idea of mayonnaise in there and who doesn't love buttercream! Hope you have fun in Bar Harbah and if you read this while you are there this is also the weekend of the 'Common Ground Fair'...the biggest organic fair in US, you are only about 50 miles away! Patricia

  3. Anonymous10:27 AM

    Wow, mayo in a cupcake? That's interesting.

  4. What a surprise about the mayo! I was equally surprised to find out that my mom puts it in her mashed potatoes! Gotta love that mayo!!
    BTW: LOVE your blog and all of the great photos of your bog. What a cutie! Stop by mine if you get a chance!! Would love to have you!!

    Prudence :)

  5. Anonymous6:33 AM

    Chocolate and mayo..girl, I love you.

  6. I've just started getting hardcore into baking, and cupcakes are my favorite. :D Also, totally love your blog!

    Anyway, I was wondering if you could tell me how you were able to have both chocolate and vanilla/plain frosting come out on one of the cupcakes you frosted? That little trick has baffled me for a while!

    Thanks for blogging. :)