Chocolate Cupcakes with Caramel Icing
These quick and easy cupcakes are perfect for impromptu summer barbecues.
15 standard cupcakes
1 cup granulated 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
Caramel Icing Ingredients
1/4 cup butter, melted
1/3 cup half-and-half cream
3/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 3/4 cups confectioners' (powdered) sugar
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
In a large bowl, stir together the sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake for 20 to 25 minutes or until the tops spring back when lightly pressed. Cool 10 minutes in pan on wire cooling rack; remove and cool completely.
Make the icing 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 powdered 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.
Preparation Time: 20 minutes
Bake Time: 25 minutes
Amount Per Serving: Calories: 362; Total Fat: 15.7 g; Cholesterol: 16 mg; Sodium: 279 mg; Total Carbs: 54.7 g (Dietary Fiber: 0.9 g); Protein: 2.3 g