Chocolate Cupcakes with Caramel Frosting Recipe - Allrecipes.com
Chocolate Cupcakes with Caramel Frosting Recipe
  • READY IN ABOUT hrs

Chocolate Cupcakes with Caramel Frosting

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 15 cupcakes Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
  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.
  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.
  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 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!!

 
Most Helpful Critical Review
Apr 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

 

68 Ratings

Dec 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.

 
May 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!

 
Jul 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

 
Aug 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!

 
May 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.

 
Sep 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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Carrot Cupcakes with White Chocolate Icing

Moist carrot cupcakes with a cream cheese and white chocolate frosting.

Dark Chocolate Bacon Cupcakes

Discover what the smoky taste of bacon can do for dark chocolate.

Chocolate Cupcakes

These cupcakes are moist, delicious, and easy to make.

Related Menus

Sorry, there are no related menus here yet.
 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States