Total TimePrep: 15 min. + chilling Bake: 20 min. + cooling
Makesabout 1-1/2 dozen
- 1 cup boiling water
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- MOCHA FROSTING:
- 3/4 cup confectioners' sugar
- 1/4 cup baking cocoa
- 1/2 to 1 teaspoon instant coffee granules
- Pinch salt
- 1-1/2 cups heavy whipping cream
- In a large bowl, combine the water, mayonnaise and vanilla. Combine the flour, sugar, cocoa and baking soda; add to the mayonnaise mixture and beat until well mixed.
- Fill greased or paper-lined muffins cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
- For frosting, combine the, confectioners' sugar, cocoa, coffee granules and salt in a large bowl. Stir in cream. Place mixer beaters in bowl; cover and chill for 30 minutes. Beat frosting until stiff peaks form. Frost the cupcakes. Refrigerate leftovers.
Editor's NoteReduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts1 each: 421 calories, 26g fat (9g saturated fat), 47mg cholesterol, 334mg sodium, 44g carbohydrate (24g sugars, 2g fiber), 4g protein.
Feb 5, 2013
can you use miracle whip instead of mayonnaise? i always have that on hand.
Jan 14, 2013
test from vsathani
Jun 14, 2012
Why did mine come out doughy and tasting underdone? I baked them as long as the recipe says if not longer.
Feb 10, 2012
Moist and delicious!!
Dec 17, 2011
Awesome frosting!....it really changes a "good cupcake" to an "amazing cupcake".
Jul 8, 2011
These cupcakes came out perfectly. They looked as good as they tasted. Both my family and co-workers loved them. The kitchen manager at the restaurant I work in took one bite and said "I love you". Lol. I only had a problem with the frosting as I added too much of the heavy whipping cream. Other than that, they were fantastic!
Oct 5, 2010
As chef/instructor I always had women asking about the cups. A dry measure cup measures to the very top so that the top can be leveled. A wet measuret cup has "space" above the required measurement so that you can move/walk without spilling it! For "firmer" ingredients like mayo, jelly, shortening the dry measure is preferred so that you can level it to the correct measurement.
Oct 5, 2010
As retired chef/teacher I always get women asking about the cups. A dry cup measures to the very top so that the top can be leveled. A wet measurement cup has "space" above the required measurment so that you can move/walk without spilling it! For "firmer" ingredients like mayo, jelly, shortening the dry measure is preferred so that you can level it to the correct measurment.
Aug 23, 2010
i HAVE BEEN MAKING THESE CUPCAKES SINCE THEY WERE IN Taste of Home quite some time ago,and they are superb. loucanada
Feb 2, 2010
Moistest cupcakes that I've ever made. Added coffee granules to the cake and cut back a little on the granules for the frosting.
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