I’m one of ‘those’ who doesn’t like mayonnaise. Unless I’m pregnant.  For whatever reason, a pregnant Julia LOVES mayo, slathered on pretty much anything.  But the second that child is born, blach, get that nastiness away from me.  Given that I was pregnant not too long ago, I still have a jar of mayo in my fridge.  I see it everyday and wonder what the heck I should do with it.  I can’t just toss it, wasting food goes against everything in me.  But I sure as heck am not going to eat it… or wait, will I???

I saw a cake recipe on Pinterest that claimed to be amazingly moist, and just one of the best cakes EVER!  Um, but it had mayo.  Freaking nasty, gross, sloppy mayo.  How can this be a good cake with that stuff in it?  But, curiosity got the best me and I used up the last of my mayo in the cake.    After I mixed all the ingredients the batter is SUPER runny, but it was also really tasty.  I thought the cake would for sure be a fail because it just seemed TOO soupy to start with.  About half way through baking I peeked inside the oven, the cupcakes we’re rising beautifully.  I started to get a little giddy with excitement, maybe these wouldn’t be half bad.  Then the timer went off, I inserted a toothpick, and it came out clean.  Alrighty, things are still looking up.  I let the cupcakes cool for about 4 seconds before I HAD to try one.



Verdict: This is truly an amazing chocolate cake recipe: EXTREMELY moist.

The consistency reminds me of a box cake mix, in  a good way.  The only thing I like about box cake mixes is that they are always moist and fluffy.  Which is something that can be challenging to achieve from a homemade recipe.  This recipe seriously tasted EXACTLY like a box of chocolate cake mix.  And you get exactly 24 cupcakes, or 2-9 inch round cakes, or 1-13×9 inch cake.  Which is what a box mix gives you too.  Next time you’re at the store and you’re tempted to buy the box of chocolate cake mix, go to the next isle and grab a jar of mayo instead.  Whatever you do, just make this recipe, in cupcakes or a cake.  You’ll be glad you did!

As for the frosting, it tastes like whip cream, one of my favorite things in the world!


Cupcakes are fun, and fun food should have sprinkles. Lots of sprinkles.



Do you ever wonder what food bloggers do with all these treats they make?  I mean, come on, as if I could eat 24 cupcakes before they’d go bad.  Ok, yes I could.  BUT, I shouldn’t.  Instead, I gave these cupcakes to my neighbors.  I keep random sized to-go containers in my kitchen so I can just quickly package whatever baked good I made and send it away.  It’s a nice little gesture that also saves me from devouring too much of a good thing.


Super Moist Chocolate Cupcakes

Super Moist Chocolate Cupcakes


    Super Moist Chocolate Cake:
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 tsp baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 2/3 cups sugar
  • 1 tsp vanilla extract
  • 1 cup Mayonnaise (I used olive oil mayo)
  • 1 1/3 cups leftover coffee (or water)
  • Flour Frosting:
  • 5 tbsp flour
  • 1 cup milk
  • 1 tsp vanilla extract (or any flavor you like)
  • 1 cup (2 sticks) butter
  • 1 cup sugar


Cake Instructions

Preheat oven to 350°. Line cupcake tin with liners (makes 24 cupcakes), set aside. Or spray non-stick spray in 2-9 inch round cake pans, or 1 13×9 inch pan.

In medium bowl, combine the flour, cocoa powder, salt, baking soda and baking powder; set aside.

In large bowl, with electric mixer on high speed (or use a stand mixer), beat the eggs, sugar and vanilla for 3 minutes or until light and fluffy. Reduce speed to low and beat in the mayo.

Alternately beat in flour mixture with coffee, beginning and ending with flour mixture. Using 1/4 cup measuring cup, pour into lined muffin tins.

Bake cupcakes for 20-22 minutes or until toothpick inserted in centers comes out clean (9 inch pans for 30 minutes and 13×9 inch for almost 40 minutes). Cool on wire racks, remove cooled cupcakes from the tin and cool completely. Frost, then add sprinkles.

Flour Frosting

Add the flour and milk to a medium saucepan and whisk over medium heat. keep whisking until the mixture gets VERY thick. Then remove from the heat and cool completely. Once cooled, mix in the vanilla.

In a stand mixer bowl, beat the butter and sugar until it’s light and fluffy. This takes a few minutes. Then add in the COOLED flour mixture. Make sure it is not even warm, it will melt the butter and you’ll have a mess.

Whip the flour/butter for about 45 seconds on high speed. Or until it resembles whip cream.

Spoon and spread on cooled cupcakes. Or eat it by the spoon full.



Cupcakes adapted from Examiner

Frosting adapted from The Pioneer Woman