About this recipe:These are decadently rich chocolate cupcakes, topped with a luscious caramel icing. Don't be put off by the mayonnaise; it helps to keep this cake wonderfully moist.
Makes: 15 cupcakes
200g caster sugar
250g plain flour
4 tablespoons unsweetened cocoa
2 teaspoons bicarbonate of soda
2 tablespoons grape jam
1 teaspoon vanilla extract
50g butter, melted
75ml single cream
175g dark brown soft sugar
1/2 teaspoon vanilla extract
220g icing sugar
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease 15 muffin cups or line with paper cases.
In a large bowl, stir together the caster sugar, flour, cocoa and bicarb. Make a well in the centre, and pour in the water, grape jam, mayonnaise and 1 teaspoon of vanilla. Mix just until blended. Spoon the cake mixture into the prepared cases.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Make the icing while the cupcakes cool. Combine the butter, cream and dark brown soft sugar in a medium saucepan. Bring to the boil, stirring frequently. Remove from the heat and stir in the icing sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Ice cupcakes when they are completely cool.
The taste is divine but as read it becomes a bit too wet for my liking so I reduced the water by around 100ml and they became much crumblier in texture. May require a bit of practice and tweaking to get it exact but well worth the taste! - 28 Sep 2016