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Chocolate Cupcakes with Caramel Frosting

Chocolate Cupcakes with Caramel Frosting

Name: Chocolate Cupcakes with Caramel Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 15 cupcakes
Ingredients: 1 cup white sugar; 2 cups all-purpose flour; ¼ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 cup water; 2 tablespoons grape jelly; 1 cup mayonnaise; 1 teaspoon vanilla extract; ¼ cup butter, melted; ⅓ cup half-and-half cream; ¾ cup packed brown sugar; ½ teaspoon vanilla extract; 1 ¾ cups confectioners' sugar

Rating: 4.24 stars

83 Ratings
68 Reviews
17 Photos

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

By Erin Quinn

Recipe Summary

prep:

20 mins

cook:

20 mins

additional:

1 hr

total:

1 hr 40 mins

Servings:

Yield:

15 cupcakes

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
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.

Nutrition Facts

Per Serving:

361.6 calories; 2.3 g protein; 54.7 g carbohydrates; 15.7 mg cholesterol; 279.5 mg sodium. Full Nutrition

Reviews (68)

Most helpful positive review

jessafina

06/27/2008

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 less than the recipe said. This will probably be my go-to chocolate cupcake recipe from here on out!! Read More

Helpful

(46)

Most helpful critical review

Reb

04/22/2011

That is not a fair rating because I did alter the recipe so that is probable why it wasn't very good. I was out of mayo (we use miracle whip) but i thought using plain yogurt would work ok. No it wasn't. so don't try that substitution Read More

Helpful

(32)

83 Ratings

5 star values: 48
4 star values: 18
3 star values: 10
2 star values: 3
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

jessafina

06/27/2008

Helpful

(46)

Cindy Husk Cirolla

12/28/2010

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. Read More

Helpful

(41)

Reb

04/22/2011

Helpful

(32)

Morgen Stamate

05/05/2010

I woke up at 6am this morning with a desperate craving for chocolate cupcakes (yes, I'm pregnant!). I did a quick search and decided to try this recipe. As I was measuring I discovered I was almost out of sugar so I ended up using 1/2 cup sugar + 12 packets of splenda which is the recommended substitute amount. I also added an extra tablespoon of jam - strawberry because that's what I had on hand. The result is amazing! Light and fluffy and tastes delicious. I skipped the frosting because I figured I'm already getting more than enough calories for breakfast here :) I was so distracted by the jelly in the recipe that I completely missed that it had mayonnaise until I was halfway through. If I'd noticed I might have skipped this recipe, but I'm so glad I didn't! Read More

Helpful

(19)

jfly86

08/25/2010

I was very skeptical of the mayo and grape jelly but these turned out great!! I never leave reviews but I had to with this one! These are great. I made my own frosting but I really wouldn't change anything! love them! Read More

Helpful

(12)

c00kie

07/28/2011

Hmm... well i knew that mayonaise is the secret ingredient to many a great cake recipes but these cupcakes were lacking in flavor. They were super moist and dense but I was wanting more of a chocolate flavor. They are kind of bland. Will have to be sure to use a very chocolatey frosting i suppose Read More

Helpful

(12)

felly

05/17/2012

Moist and delicious! Used a coconut frosting instead by putting one can of coconut milk in the fridge overnight then mixing it with cocoa powder and sugar and refridgerating it again. Read More

Helpful

(10)

KIkio7th

09/03/2011

These cupcakes worked wonderfully! I'm surprised to see so many people unsatisfied with the frosting! It was delicious and and was a wonderful consistency... Although I did use whipping cream instead of half and half- maybe that was the difference it needed! Happy Baking! Read More

Helpful

(9)

Sue Demers

04/22/2011

Nice looking cupcake and very tasty. I used my own frosting to make Easter Cupcakes. I also used Splenda instead of sugar which cut out over 200 calories per cupcake! I liked that I didn't need butter since I was out of butter anyway. I will make these cupcakes again. Read More

Helpful

(7)

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All Reviews for Chocolate Cupcakes with Caramel Frosting

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Nutritional Information

Chocolate Cupcakes with Caramel Frosting

Servings Per Recipe: 15
Calories: 361.6

% Daily Value *

protein: 5 %

carbohydrates: 18 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 24 %

saturated fat: 21 %

cholesterol: 5 %

vitamin a iu: 3 %

niacin equivalents: 12 %

vitamin b6: 6 %

vitamin c:

folate: 8 %

calcium: 2 %

iron: 6 %

magnesium: 5 %

potassium: 2 %

sodium: 11 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chocolate Cupcakes with Caramel Frosting

1 of 68

All Reviews

jessafina

06/27/2008

Helpful

(46)

Cindy Husk Cirolla

12/28/2010

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.

Helpful

(41)

Reb

04/22/2011

Helpful

(32)

Morgen Stamate

05/05/2010

Helpful

(19)

jfly86

08/25/2010

Helpful

(12)

c00kie

07/28/2011

Helpful

(12)

felly

05/17/2012

Moist and delicious! Used a coconut frosting instead by putting one can of coconut milk in the fridge overnight then mixing it with cocoa powder and sugar and refridgerating it again.

Helpful

(10)

KIkio7th