Chocolate Cupcakes with Caramel Frosting47 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 1 hr 40 min
“My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine. ” - by ErinW
Original recipe yields 15 cupcakes
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
- 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.
- 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.
- 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.
Amount Per Serving (15 total)
- 362 cal
- 15.7 g
- 54.7 g
Based on a 2,000 calorie diet
Reviews (47)Rate This Recipe
"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!!"
"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"
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