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.

Chocolate Cupcakes with Caramel Frosting
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

Instructions
 Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.

 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.

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