These cupcakes are really moist, even straight out of the fridge. Also tried making them vegan: subbed 1 cup of soy mayo plus one tablespoon of vegetable (soy) oil, and they came out equally moist and good. Made marshmallow frosting instead of the one here, and toasted each marshmallow top with a kitchen torch. Yum (and can be done ahead). One thing for next time: let the grape jelly come to room temp before adding to the batter, otherwise there will be little chunks of it throughout the batter instead of it getting fully incorporated.
One more thing: some reviewers here had trouble with chunks of fruit in the preservers they used messing up the consistency of the finished product. The recipe calls for jelly (made from fruit juice), not jam or other preserves which can include pieces of the fruit itself. The cheapest store-brand grape jelly works great! No chunks, just perfectly smooth and clear, like grape jello almost.
*After making this recipe many times (cake only, not the frosting): doubling the recipe will make enough for three cake layers. Not sure why I ever bothered with more complicated recipes. This is as moist and delicious as it gets. But, do sift the dry ingredients. Otherwise, you may notice little white clumps in the cake. Have made this as a layer cake: carved out a "shelf" from the top of two of the layers with a serrated knife, and filled them with some homemade pudding (caramel, banana, etc.). Then, assembled, with whipped cream frosting. Ridiculous!
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.
Get the recipe here >> SALTED CARAMEL CHOCOLATE CUPCAKES @ tablefortwoblog.com
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