Photo: Anna Williams
Yield
24 cupcakes

How to Make It

Preheat oven to 350 degrees F. Place papers in 24 muffin-tin cups. In a mixing bowl, beat eggs. Beat in mayonnaise. Mix well with devil's food cake mix, water, and vanilla. Divide the batter among the cups. Bake until toothpick inserted comes out clean, about 25 minutes. Cool. For the frosting, melt semisweet chocolate chips in a double boiler; whisk in sour cream. Frost the cupcakes immediately.

Ratings & Reviews

seaside725's Review

seaside725
December 11, 2013
I've made these twice now. While I love the cupcakes, I can't seem to to develop a taste for the frosting. The first time I made them I followed the directions, the 2nd time I put less sour cream in the frosting recipe. It didn't help much. And I like sour cream, so thats not the reason for me not liking the frosting. So I would give the cake a 5 and the frosting a 2.

milopt86's Review

milopt86
April 08, 2011
N/A

Skittles's Review

Skittles
March 16, 2011
These turn out much better than the box directions. They actual rise!! Can't say much about the taste. (Haven't eaten them.) I only make these for my daughter's class, but everyone loves them... (guess I'll change my rating from a 3 to a 4)

smmslo's Review

smmslo
August 19, 2010
SO SO SO GOOD! Easy too. I'll do this one again and again. The frosting is rich, but yummy.