Chocolate Cupcakes with Caramel Frosting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
2. In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
4. Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

Share It

Reviews (47)

Your Rating:

30

jessafina

Jun. 27, 2008

"Excellent chocolate cupcake recipe. I wasn't in love with the frosting, but the most important thing is making a moist, delicious cupcake and this recipe did the trick. I did cook them about 5 minutes..." See more less than the recipe said. This will probably be my go-to chocolate cupcake recipe from here on out!!"

27

cjh

Dec. 28, 2010

"I've made these twice now and get so many compliments on them! With a couple adjustments (less sugar, less baking soda, more mayo) they are my secret to a great, moist cupcake at high altitude...." See more"

19

Reb

Apr. 22, 2011

"That is not a fair rating because I did alter the recipe so that is probable why it wasn't very good. I was out of mayo (we use miracle whip) but i thought using plain yogurt would work ok. No it was..." See moren't. so don't try that substitution"