Chocolate Cupcakes with Caramel Frosting

Recipe View Preheat oven to 350°F (175°C). Grease a 15-cup muffin tin or line with paper baking cups. (5 minutes)

Recipe View In a large bowl, whisk together the granulated sugar, flour, cocoa powder, and baking soda. (2 minutes)

Recipe View Create a well in the center of the dry ingredients. Pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla extract. Mix until just combined; do not overmix. (3 minutes)

Recipe View Spoon the batter evenly into the prepared muffin cups. (2 minutes)

Recipe View Bake in the preheated oven until the tops spring back lightly when touched, approximately 20-25 minutes. (25 minutes)

Recipe View Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View While the cupcakes cool, prepare the frosting. In a medium saucepan, combine the melted butter, half-and-half, and brown sugar. (2 minutes)

Recipe View Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. (5 minutes)

Recipe View Remove the saucepan from the heat and stir in the confectioners' sugar and 1/2 teaspoon of vanilla extract. (3 minutes)

Recipe View To achieve a perfect frosting consistency, place the saucepan over a bowl filled with ice water. Whisk or beat with an electric mixer until the frosting is light and fluffy. (5-7 minutes)

Recipe View Once the cupcakes are completely cool, generously frost each one with the prepared caramel frosting. Enjoy! (5 minutes)