Decadent Chocolate Cupcakes with Creamy Caramel Frosting

Decadent Chocolate Cupcakes with Creamy Caramel Frosting are the perfect indulgence for any occasion. These vegetarian treats feature a moist chocolate base topped with a luscious caramel frosting that’s rich and creamy. Ideal for American cuisine lovers, these cupcakes are free from gluten, dairy, and eggs, making them a great option for those with specific dietary needs.

These cupcakes are versatile enough to be served at birthday parties, family gatherings, or as a delightful dessert after dinner. With their rich flavor and soft texture, they are sure to please everyone.

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Recipe Collection: Dessert

Serving Size: 15

Cooking Time: 100 minutes

Overview

These chocolate cupcakes with caramel frosting are a delightful treat perfect for any occasion. With a moist chocolate base and a rich caramel frosting, they are sure to be a hit at your next gathering. Easy to make and deliciously satisfying, these cupcakes are a childhood favorite that will bring joy to both kids and adults alike.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 1 Cup white sugar
• 2 Cups all-purpose flour
• 0.25 Cup unsweetened cocoa powder
• 2 Teaspoons baking soda
• 1 Cup water
• 2 Tablespoons grape jelly
• 1 Cup mayonnaise
• 1 Teaspoon vanilla extract
• 0.25 Cup butter, melted
• 0.33 Cup half-and-half cream
• 0.75 Cup packed brown sugar
• 0.5 Teaspoon vanilla extract
• 1.75 Cups confectioners' sugar

Steps

1. Preheat your oven to 350°F (175°C). Grease 15 muffin cups or line them with paper baking cups.
2. In a large bowl, mix together the white sugar, flour, cocoa, and baking soda. Create a well in the center and add the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla extract. Mix until just blended.
3. Divide the batter evenly among the prepared muffin cups.
4. Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly pressed. Allow the cupcakes to cool in the pan on a wire rack. Once cooled, transfer them to a serving platter.
5. For the frosting, combine the melted butter, half-and-half, and brown sugar in a medium saucepan. Bring to a boil, stirring frequently.
6. Remove from heat and stir in the confectioners' sugar and 0.5 teaspoon of vanilla extract.
7. Set the saucepan over a bowl of ice water and whisk or beat with an electric mixer until the frosting is fluffy.
8. Once the cupcakes are completely cool, frost them with the caramel frosting. Enjoy!