Chocolate Cupcakes with Caramel Frosting
Description
These chocolate-mayonnaise cupcakes are moist and tender, topped with a creamy caramel frosting.
Ingredients
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1 cup white sugar
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2 cups all-purpose flour
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1/4 cup unsweetened cocoa powder
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2 teaspoons baking soda
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1 cup water
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2 tablespoons grape jelly
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1 cup mayonnaise
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1 teaspoon vanilla extract
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1/4 cup butter, melted
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1/3 cup half-and-half cream
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3/4 cup packed brown sugar
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1/2 teaspoon vanilla extract
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1 3/4 cups confectioners' sugar
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.