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Cupcakes: Texas Chocolate Cupcakes

Source of Recipe


Taste of Home Magazine



List of Ingredients



• 2 cups all-purpose flour
  
• 2 cups sugar
  
• 1 tsp salt
  
• ½ tsp baking soda
  
• ¼ cup cocoa
  
• 1 cup water
  
• 1 cup vegetable oil
  
• ½ cup butter, cubed
  
• 2 eggs
  
• 1/3 cup buttermilk
  
• 1 tsp vanilla extract
  
• .
  
• -- Caramel Icing --
  
• 1 cup packed brown sugar
  
• ½ cup butter, cubed
  
• ¼ cup milk
  
• 2 to 2¼ cups confectioners' sugar
  






Instructions



1. In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).
   
   
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° F for 15 to 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
   
   
3. 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 to 6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes.
   
   Makes 2 dozen (24 servings)