Easy one-bowl chocolate cake and cupcakes that come together with minimal effort. These chocolate mayonnaise cupcakes use simple pantry ingredients and omit eggs and oil — mayonnaise provides both richness and moisture.
Chocolate mayonnaise cupcakes (or cake) are tender, deeply chocolatey, and can be mixed with just a spoon or spatula. No special equipment required.
Chocolate mayonnaise cake
This classic one-bowl recipe produces super moist cupcakes or a sheet cake using everyday pantry staples. No separate eggs, oil, or milk are added — mayonnaise replaces those ingredients and keeps the crumb soft, moist, and velvety. Many home cooks discovered this during lean times, and it remains a beloved family recipe in many households.
My family has enjoyed this version for years; it was a favorite of my Grandma Grace and is still made whenever we gather. The flavor is reliably comforting and chocolate-forward.
This straightforward recipe is perfect for everyday baking, potlucks, or when you want a quick batch of chocolate cupcakes without fuss.
Key ingredients
- All-purpose flour
- Granulated sugar
- Mayonnaise (regular mayo or Miracle Whip; avoid low-fat or fat-free versions)
- Unsweetened natural cocoa powder
- Pure vanilla extract
- Baking powder, baking soda, and a pinch of salt
Step by step directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Stir in the mayonnaise, warm water, and vanilla. Mix with a spoon or spatula until the ingredients are combined; a few small lumps are fine.
- Spoon batter into paper-lined muffin tins, filling each cup about two-thirds full.
- Bake at 350°F for 12–15 minutes, checking with a toothpick starting at 12 minutes. A few moist crumbs on the toothpick indicate doneness.
- Remove cupcakes from the oven, allow to cool slightly in the pan, then transfer to a cooling rack to cool completely.
- Once cooled, frost with chocolate buttercream or your favorite frosting.
Recipe tips
- Use natural unsweetened cocoa powder for best flavor (not Dutch-processed cocoa).
- Sift cocoa if it has lumps, or pass it through a fine-mesh sieve with the dry ingredients.
- Do not overmix the batter; stir until the dry ingredients are just combined.
- Watch the bake time closely to avoid dryness; cupcakes can go from moist to overbaked quickly.
- Make sure cupcakes are completely cool before frosting to prevent melting the frosting.
Frequently asked questions
Stored in an airtight container at room temperature, fully cooled cupcakes keep well for 3–4 days.
Yes. Freeze baked and cooled cupcakes or a whole cake for best quality within one month. Thaw in the refrigerator or at room temperature before serving.
Chocolate mayonnaise cake
You can also bake this batter as a cake: pour into a greased 11 x 7-inch pan and bake 30–35 minutes at 350°F, or until a toothpick inserted in the center comes out with a few moist crumbs.
More favorite cupcakes
- Lemon Cupcakes
- Oreo Cupcakes
- Confetti Cupcakes
- Pumpkin Spice Cupcakes
- Chocolate Chip Cupcakes
- Monster Cupcakes
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo.
If you enjoyed this recipe, explore other dessert recipes in the same collection for more ideas.
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Homemade Vanilla Ice Cream
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Cheesecake Brownies
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Triple Berry Cobbler
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Cranberry Apple Crisp
Chocolate Mayonnaise Cupcakes
Kathy Berget
Equipment
- Measuring cups
- Measuring spoons
- Muffin tin
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mayonnaise
- 1 cup warm water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add mayonnaise, warm water, and vanilla. Stir until combined.
- Fill paper-lined cupcake cups two-thirds full.
- Bake 12–15 minutes at 350°F, or until a toothpick comes out with a few moist crumbs.
- Cool on a rack and frost once completely cool.
Notes
This batter can be baked as an 11 x 7-inch cake for 30–35 minutes at 350°F. Check for doneness with a toothpick.
- Use natural unsweetened cocoa powder.
- Sift cocoa if lumpy.
- Avoid overmixing; small lumps are fine.
- Begin checking cupcakes at 12 minutes to prevent overbaking.
- Cool fully before frosting.
Nutritional Disclaimer:
Nutrition information is an estimate. For precise values, calculate using the exact ingredients you use with your preferred nutrition calculator.
Nutrition
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This recipe was originally posted in January 2015.