Mrs. Kopicz’s Chocolate Mayonnaise Cupcakes with Mrs. Eisenhard’s Orange Honey Frosting

Adapted from Recipes and their Cooks, from the Berks-Lehigh Farmer Magazine (1967) / Submitted by Mrs. Nicholas Kopicz and Mrs. Leon Eisenhard

Who doesn’t love the classic combination of honey and mayonnaise? Anyone?

Before you click away — what if those two ingredients are exactly what make these cupcakes exceptional?

Both recipes come from a 1967 cookbook published by Berks-Lehigh Farmer Magazine. The cupcake recipe was submitted by a home baker named Mrs. Nicholas Kopicz — and before you judge her, remember that mayo is simply fat and eggs, which are the foundation of most rich cakes.

The postwar era was the peak of mayonnaise in the American kitchen. It was seen as a modern, scientific ingredient — shelf-stable, reliable, and a symbol of progress over old-fashioned cooking.

In the 1930s, Hellmann’s put a chocolate cake recipe right on their jar — eggs and oil replaced entirely with mayo, producing a moist, rich cake that home bakers never stopped making.

The frosting, submitted by Mrs. Leon Eisenhard, is far less controversial. It’s a blend of butter and powdered sugar lifted with orange zest, honey, orange juice, and vanilla.

Chocolate and orange is a classic pairing, and these two recipes complement each other beautifully. The cake is so tender it might just make you a mayonnaise convert!

Chocolate Mayonnaise Cupcakes

Adapted from Recipes and their Cooks, from the Berks-Lehigh Farmer Magazine (1967) / Submitted by Mrs. Nicholas Kopicz and Mrs. Leon Eisenhard: These delicious chocolate cupcakes have a secret ingredient that makes them exceptionally tender. The recipe calls for mayonnaise instead of eggs and oil, and the result is perfection!

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Ingredients

  

• ¼ cup unsweetened cocoa powder, sifted + 2 tablespoons hot water
• 2 cups flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup sugar
• 1 cup mayonnaise
• 1 cup water

Instructions

 

• Preheat oven to 350°F and line two cupcake pans with liners.
• In a small bowl, whisk the cocoa powder with 2 tablespoons of hot water until dissolved. Set aside to cool. This step will help draw out the cocoa’s rich flavor.
• In a separate bowl, whisk together the flour, baking soda, and salt and set aside.
• In a large bowl, combine the mayonnaise and sugar and stir until smooth. Stir in the cooled cocoa mixture.
• Add the dry ingredients and water to the mayonnaise mixture in alternating additions, stirring gently after each. Do not overmix.
• Divide the batter evenly among the lined cups and bake for 16–18 minutes, until the centers spring back to the touch and a toothpick comes out with just a few crumbs.
• Cool on a wire rack before frosting.

Notes

Pairs beautifully with the Honey Orange Icing below.

Yield: 18 cupcakes

Orange Honey Frosting

Adapted from Berks-Lehigh Farmer Magazine, 1967 / Submitted by Mrs. Leon Eisenhard: This delcious combination of honey and orange will add a touch of brightness to your favorite cake recipe!

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Ingredients

  

• ½ cup unsalted butter, softened
• ⅓ cup honey
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1 tablespoon orange zest
• 1½ tablespoons orange juice
• 3½ cups powdered sugar

Instructions

 

• Beat together the butter, honey, salt, vanilla extract, orange zest, and orange juice until smooth and creamy.
• Add the powdered sugar and beat until light and spreadable. If the frosting is too thick, add a small amount of additional orange juice or water and beat again.

Notes

Yield: Approximately 2 cups — sufficient to lightly frost 18 cupcakes or two 8″ layers