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#DepressionEraEats: Grandma's Chocolate Mayonnaise Cupcakes

Thank you Grandma Jenny for this fluffy, chocolatey and oh so rich treat that's also easy on your grocery budget. No eggs? No problem!

Whether you're whipping up a birthday cake, cupcakes or a pound cake, this recipe will turn heads. Perfect when you're low on supplies and trust me, it doesn't taste like mayonnaise at all! In fact, when I was a kid, this was my birthday cake of choice. Give it a try today!

No eggs? No problem! This recipe is one of my #DepressionEraEats most treasured keepsakes handed down to me from the generations.

This recipe goes totally against the grain of all things baking. Simply throw the ingredients into a bowl, or your stand mixer and just throw it in the oven. It's that easy. For those who don't drink, the Kahlua is easily substituted with strong black coffee. No messing around with complicated steps, Grandma's Chocolate Mayonnaise Cupcakes is sure to please those you love.

Grandma's Chocolate Mayonnaise Cupcakes


So easy, and a recipe with tons of built in substitutions for those days when you're out of everything and just can't bear to run to the store.

  • 1½ cup flour

  • 1 cup dark cocoa powder

  • 1 cup sugar

  • 1½ teaspoon baking powder

  • 1½ teaspoon baking soda

  • 1 cup water

  • ½ cup Kahlua (or strong black coffee)

  • ¾ cup mayonnaise

  • 2 teaspoons vanilla

Substitutions: This recipe will work if you're out of most of the things on the list! Out of flour? Use whole wheat (no one will notice). Out of sugar, use brown sugar instead. Out of mayo? Add two eggs and call it a day.


Super Easy. Super Simple.

  1. Preheat to 350°F and line one muffin tin with liners or butter and flour them like in the old days.

  2. In a mixing bowl, or your stand mixer, mix all the wet ingredients together thoroughly.

  3. Throw the dry ingredients into the mixing bowl and mix until well combined. Scrape down the sides to ensure everything is incorporated well.

  4. Divide the batter among the 12 cups evenly and pop in the preheated oven.

Bake for 25 minutes or until a knife inserted comes out clean. If icing these beauties, let them cool completely first.

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Hi! I'm Kate

Welcome to Swell Kitchen, a seaside foodie paradise where I teach, cook, catch, bake and broil at the water's edge.

To learn more about me, click here!

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