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Texas Chocolate Cupcakes/Caramel Icing

Source of Recipe

Taste of Home


Recipe Introduction

caramel icing on chocolate cupcakes SERVINGS 24 PREP 30 min. COOK 15 min. TOTAL 45 min.

List of 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 vegetable oil
1/2 cup butter, cubed
2 eggs
1/3 cup buttermilk
1 teaspoon vanilla extract


CARAMEL ICING:

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
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: 2 dozen.

Note: Re: Texas Chocolate Cupcakes
The recipe I have for Texas chocolate cake is very similiar to the cupcake recipe and I bake it in a 16x10x1in cookie sheet or jelly roll pan, at 350 it takes 12-15min.