My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.
Original recipe makes 15 cupcakes
Ingredients
1 cup white sugar
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 cup water
2 tablespoons grape jelly
1 cup mayonnaise
1 teaspoon vanilla extract
1/4 cup butter, melted
1/3 cup half-and-half cream
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr 40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
- 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.
- 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.
- 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.
Nutrition
Calories: 362 kcal
Carbohydrates: 54.7 g
Cholesterol: 16 mg
Fat: 15.7 g
Fiber: 0.9 g
Protein: 2.3 g
Sodium: 279 mg