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Texas Chocolate Cupcakes




Source of Recipe


Shirley's RessyPees


List of Ingredients




1.) 2 cups all-purpose flour
2.) 2 cups sugar
3.) 1 teaspoon salt
4.) 1/2 teaspoon baking soda
5.) 1/4 cup baking cocoa
6.) 1 cup water
7.) 1 cup vegetable oil
8.) 1/2 cup butter, cubed
9.) 2 eggs
10.)1/3 cup buttermilk
11.)1 teaspoon vanilla extract

Caramel Icing Ingredients:
1.) 1 cup packed brown sugar
2.) 1/2 cup butter, cubed
3.) 1/4 cup milk
4.) 2 to 2-1/4 cups confectioners' sugar


Recipe




In a large 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).
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick 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. Spread over cupcakes. Yield: Makes 2 dozen.