Easy Chocolate Mayonnaise Cupcakes Recipes

EASY CHOCOLATE MAYONNAISE CUPCAKES

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!

CHOCOLATE-MAYO CUPCAKES

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

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.

MOIST DEEP CHOCOLATE MAYONNAISE CAKE (OR CUPCAKES)

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 CUPCAKES WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
• In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
• Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.