There’s something to be said for a classic chocolate cupcake. It’s not fancy, but it’s satisfying.

There’s no butter in the batter – typically, no-butter cakes will use oil for the fat. It’s one of my favorite types of cake because it’s typically very moist. The twist in this recipe is the use of a healthy amount of mayonnaise rather than oil or butter. The cake is tender and moist, and deeply chocolate-y thanks to both melted chocolate and cocoa powder.

Oh, and the frosting. No butter in the cake, but three sticks in the buttercream more than makes up for it. It’s not the typical Baked buttercream, which starts off with a cooked flour base. This is just butter, powdered sugar, vanilla and melted chocolate, beaten into submission until it’s light and silky. It’s rich. But really good.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Chocolate Mayonnaise Cupcakes (Baked Elements, p. 173)