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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