Using a creamy salad dressing, this dessert is comparable to the traditional mayonnaise cake. This recipe is designed for cupcakes; a cake cannot be made with it.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ⅓ cup unsweetened cocoa powder
- ¾ cup creamy salad dressing
- 1 cup white sugar
- 1 cup warm water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or use paper liners. Sift all-purpose flour, baking soda and cocoa together and set aside.
- Whip salad dressing, white sugar, water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Divide batter into prepared muffin pans.
- Bake in preheated oven for 15 to 25 minutes.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 283 mg |
| Sugars | 19 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe really saved me in a pinch. I assumed my favorite chocolate cake recipe would work for cupcakes for a party, and I needed several dozen. Batch #1 – one dozen baked in my stoneware cupcake pan were fine, two dozen baked in metal pans went in the trash. I figured I’d try again, and only use the stoneware pan. Batch #2 – they sunk in the middle and went in the trash. The day of my party, I figured I would try once more with a different recipe. Found this one and finally got enough cupcakes. They were pretty good, though I didn’t notice until after the fact that I was supposed to use “creamy salad dressing.” I’ve always thought that meant mayo, so that’s what I used. And looking again now I see there is a distinction here between the two. What exactly is “creamy salad dressing,” if it’s not mayonnaise?? That needs to be clarified, and I’m not sure whether it would have significantly changed anything about the final product. Though my preference is to make everything from scratch using whole food ingredients, I would definitely make these again in a pinch.
They looked great but had ery little flavor and a strange consistency.
Possibly the best chocolate cupcakes I’ve ever had, they are so moist! Don’t even need frosting! For those of you substituting mayo instead of MW and saying they aren’t so good: keep in mind, the MW gives these a slightly sweet taste as opposed to the unsweet flavor of mayo.
I used mayo for the dressing – Really really good eggless chocolate muffins. The texture is excellent – tender and moist – similar to a box cake. The only reason I am not giving it a 5 is because there is a bit of flatness to the flavor – maybe because they’re eggless? Although they’re still a great choice!
Inadequate these with no changes & they are delicious! I love how quick & easy & just the right amount of cupcakes!
Used mayo. Cooked 25min. They were great.Will make again. I will share recipe with others.Thank you.
Delicious, easy and came out perfect! Made 3 dozen mini cupcakes.
This recipe is awesome and im gonna make it again sooooooon.
Oh My….YUM!! Didn’t have any Helman’s on hand so used Miracle Whip and it worked great. So moist…didn’t even need icing. 🙂 Thanks Sue!!
These were fantastic. Great texture and moist. I make sure to always sift my flour before measuring to make sure I don’t use too much. After I sift again with salt and baking soda this make sure your cake stays light. Well sifted ingredients mixes easier and therefore does not allow the gluten to overdevelope and leave you with dry, dense cake.
These were fantastic! Made these as ‘muffins’ for my husband’s bday with whole wheat flour and they were quick, easy, and super tasty. Used olive oil mayo and only 3/4 cup of sugar. worked great. will def make again.
Especially rich and moist the second day. (I used coffee in place of water.) I used papers in the foil cupcake pans and got 16 without any running over. Really easy. Really DELICIOUS.
I followed the recipe exactly. The cupcakes came out dense and tasteless. Even my husband didn’t like them. And lucky for me, he will usually eat anything. Perhaps I did something wrong here. But I will pass on this one.
Good
Perfect for what I needed today. These were quite easy for my newly five year old son and I could make together for a family birthday celebration and I loved that these only made twelve instead of 24. (It’s much easier for us to each have one and have a couple extra and give the rest away when it’s a smaller batch than a larger batch.) I made no changes or substitutions. After they cool, I plan on frosting them with a Nutella frosting I found on a seperate site. Thanks for the easy-peasy recipe using on hand ingredients. I’m broke and impatient so this was a huge help.
I was very scared when I made the batter and it still tasted like mayo. (I used low fat mayo instead of salad dressing) They were a little bit sticky, but they tasted wonderful, so it’s okay that it still smelled/tasted like mayo before you bake it!
Absolutely amazing! I made these for someone, but could not get them delivered. 4 days later, I brought them to work… they were still moist and yummy like the day I made them! I didn’t even bother with frosting!
it was VERY MOIST 🙂 but not much flavor by itself. definately needs a frosting but i just ate it with whipped cream + used mayo instead of salad dressing + baked in exactly 20 minutes + exactly 12 cupcakes and rises well. will make again 😀
These were good. A little concerned when the batter still had mayo-like taste. But cooked up beautifully. These were dense, but not spongy like others experienced; but I used cake flour. Made a trial batch tonight, planning to make again tomorrow for our Fall Festival this weekend.
These were really similar to Mayo Cake that my boyfriend grew up with and raves about about. I had hesitations about putting salad dressing in my cake so I opted for Helman’s mayo instead at my boyfriend’s suggestion. They were very good and moist but still had a light texture, not heavy or dense at all. Not as chocolately as I would like but still very good. Would try again, maybe with a richer frosting.
I followed the recipe exactly and ended up with very moist, fudgy cupcakes. Everyone loved them! And I loved how this recipe makes 12 – the perfect number for my small family.