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Chocolate-Mayo Cupcakes

                              Credit: 
                              Armando Rafael

Recipe Summary

prep: 30 mins

total: 45 mins

Yield: Makes 18

Ingredients

Cupcakes

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

Frosting

1/2 cup mayonnaise

1/2 cup unsweetened Dutch-process cocoa powder

2 cups confectioners’ sugar

2 tablespoons whole milk

Gallery

Chocolate-Mayo Cupcakes

                              Credit: 
                              Armando Rafael

Recipe Summary

prep: 30 mins

total: 45 mins

Yield: Makes 18

Chocolate-Mayo Cupcakes

                              Credit: 
                              Armando Rafael

Chocolate-Mayo Cupcakes

                              Credit: 
                              Armando Rafael

Chocolate-Mayo Cupcakes

Recipe Summary

prep: 30 mins

total: 45 mins

Yield: Makes 18

Recipe Summary

prep: 30 mins

total: 45 mins

Yield: Makes 18

prep: 30 mins

total: 45 mins

prep:

30 mins

total:

45 mins

Yield: Makes 18

Makes 18

Ingredients

Ingredients

  • 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

Directions

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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Chocolate-Mayo Cupcakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chocolate-Mayo Cupcakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest