Texas Chocolate Cupcakes Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 335
  • Fat:
  • 17 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 39 mg
  • Sodium:
  • 216 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g


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Texas Chocolate Cupcakes

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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

SERVINGS: 24

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 15 min. + cooling

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

Directions:

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).
    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 mixing bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes. Yield: 2 dozen.


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