If you've ever been to Chicago, you've probably had an Italian beef from Portillo's. It's one of the best around! But their chocolate cake is equally delicious and very inexpensive! I had always heard rumors that they used mayonnaise to keep their cakes super moist. The other day, I made these for a friend of mine at work and let's just say that they did not disappoint!
I made regular cupcakes and mini cupcakes. I could use some practice on the frosting! I stuck a candle in one of them and made her one to take home in a plastic cup. (Extra safe for transport but you probably need to eat it with a fork!)
1 betty crocker super moist chocolate recipe cake mix
3 large eggs
1 ice-cold cup of water
1 cup Hellmann's mayonnaise (not light)
TIP: line your measuring cup with a sandiwch baggie and fill with mayonnaise. Scrape mayo out of the bag into your bowl and toss the baggie. Voila, no messy mayo to clean up!
1. Beat all ingredients for 4 minutes (makes it fluffy).
2. Line your muffin tins
3. Preheat oven to 350 degrees F
4. Pour into tins.
5. Bake for 18-22 minutes
6. Use toothpick to make sure they are fully cooked
7. Cool on a wire rack
I'll have to definitely go with mini cupcakes from now on. The cupcakes were extra moist and fluffy. As my friend would say, they were truly the most perfect bite!