My husband remembers his mother making "little black cupcakes with caramel icing." I never thought about putting caramel icing on chocolate cupcakes, but boy, was I wrong. His mother passed down this recipe to me. It's to die for! —Cathy Bodkins, Dayton, Virginia
Texas Chocolate Cupcakes
Texas Chocolate Cupcakes
Prep Time
30 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup baking cocoa
- 1 cup water
- 1 cup canola oil
- 1/2 cup butter, cubed
- 2 large eggs, room temperature
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- CARAMEL ICING:
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup whole milk
- 2 to 2-1/4 cups confectioners' sugar
Directions
- In a large bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil. Gradually add to dry ingredients and mix well. Combine the eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).
- Fill 24 paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small bowl. Cool to room temperature. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
Nutrition Facts
1 cupcake: 335 calories, 17g fat (6g saturated fat), 39mg cholesterol, 216mg sodium, 44g carbohydrate (35g sugars, 0 fiber), 2g protein.
Loading Popular in the Community
Loading Reviews
