
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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