• Ingredients
  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 cup water
  • 2 tablespoons grape jelly
  • 1 cup mayonnaise
  • 1 teaspoon vanilla extract
  •  
  • 1/4 cup butter, melted
  • 1/3 cup half-and-half cream
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups confectioners' sugar

Directions

  • 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.

Nutritional Information

Amount Per Serving  Calories: 362 | Total Fat: 15.7g | Cholesterol: 16mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Cupcakes with Caramel Frosting Servings Per Recipe: 15 Amount Per Serving Calories: 362

  • Total Fat: 15.7g
  • Cholesterol: 16mg
  • Sodium: 279mg
  • Total Carbs: 54.7g
  •     Dietary Fiber: 0.9g
  • Protein: 2.3g