Chocolate Cupcakes with Caramel Frosting

My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 362 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• ½ teaspoon vanilla extract
• 2 teaspoons baking soda
• ¼ cup unsweetened cocoa powder
• ¾ cup packed brown sugar
• 1 cup water
• ¼ cup butter, melted
• 1 ¾ cups confectioners' sugar
• 1 cup mayonnaise
• 2 tablespoons grape jelly
• ⅓ cup half-and-half cream

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.

Step 3

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.

Step 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.