Chocolate cupcakes with caramel frosting
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
While the oven preheats to 350 degrees Fahrenheit, line 15 muffin cups with paper baking cups or grease them.
Next, stir baking soda, cocoa, flour and white sugar together. Carve out a well in the middle of the mixture. Then pour in water, mayonnaise, grape jelly and 1 teaspoon of vanilla extract. Mix until it’s all blended. Spoon the batter into the cups evenly.
Bake the cupcakes for 20 to 25 minutes. The tops should spring back when pressed gently. Let the cupcakes cool on a wire rack.
Combine the brown sugar, butter and half-and-half in a medium-sized saucepan. Bring the saucepan to a boil, and stir the contents frequently. Take the pan off the heat and stir in the remaining vanilla and confectioners’ sugar. Then, move the pan over a bowl of ice water, and, using an electric mixer, whisk or beat the contents until fluffy. Wait until the cupcakes have completely cooled before frosting.