Texas Chocolate Cupcakes Recipe

Reviewed on May. 05, 2013 by JennTats

The cake part is good but my frosting came out with little burnt bits of sugar which gave it a textured taste like little crushed pieces of toffee were in it. Maybe I cooked it to long.. So I will try making this again because taste wise this is a good taste but I think I will cut back on the brown sugar to 1/2 cup next time and see how that tastes the frosting as is.. To sweet for my palate. Thanks for sharing this new creation with me.

Reviewed on Mar. 06, 2013 by lgrl8

The cake is moist and the frosting delicious! I brought them to work and they were gone fast!

Reviewed on Dec. 25, 2012 by nancye49

Just great

Reviewed on Dec. 25, 2012 by nancye49

These are to die for. I like dark chocolate so I used Hershey's Special Dark Cocoa. My youngest grandson had 2 before they were even iced. Great with a large glass of cold milk. Will make many more times.

Reviewed on Jul. 29, 2012 by Spiffy64

These were yummy. I really liked the frosting, it was what made the cupcake unique and yummy. I didn't think the cake itself was amazing but the combination was yummy!

Reviewed on Jun. 07, 2012 by bonnieleav

i love the cake but am intested into taking cupcakes for turkey day knowing kids love this cake especially over pumpkin pie. also at xmas. this cake is excellent so i know everyone already loves it. definitely a keeper.

Reviewed on Jun. 07, 2012 by bonnieleav

excellent - usually make the cake but the cupcakes i'll take turkey day and lots of kids will go for them over pumpkin pie.

Reviewed on Feb. 20, 2012 by hhthurgood

Love the moist and dense cake! The frosting is delicious!

Reviewed on Feb. 15, 2012 by jackyp

Best cupcake ever! thank you so much, everytime I make them all my friends fall in love with me.

Reviewed on Feb. 01, 2012 by BlessedSu

We thought it was ok, but wouldn't want it again. I would rate the frosting 4 stars, mostly because it's a different flavor than what you're use to getting, so that makes it unique. As for the cake, it's moist alright, has an oily taste to it. Not something I would want again.

Reviewed on Dec. 22, 2011 by jennischaaf

Served to guests and got the response "These are the best cupcakes ever!" I absolutely agree.

Reviewed on Dec. 07, 2011 by 1275

These cupcakes were great! The caramel icing tastes SO good! I am 13 years old and I am unexperienced in making caramel icing. It was a bit tricky, I put my caramel mixture in the fridge so it would cool faster. I'm guessing I shouldn't have done that....... Anyways, if your icing turns out strangely, use an electric mixture to beat the caramel mixture and sugar together and add enough milk to make spreading consistency. You can also try reheating the mixture in the microwave. Great cupcakes! The cake part was delicious!

Reviewed on Feb. 14, 2011 by cherie.godbey

Oh, my....the chocolate cake was good, not amazing...until you add the frosting! The frosting is amazing and it balances very well with the not too sweet cake. It was fantastic!! I will definitely make again, my daughter LOVED them!

Reviewed on Jan. 17, 2011 by deerpiks

I have made these cupcakes several times for potlucks, and they are always a hit. The cake is light, and the caramel frosting is one of the best I have ever tasted.

Reviewed on Sep. 27, 2010 by lsal86

The frosting was delicious!

Reviewed on Sep. 16, 2010 by macaillebrynn

I halved the recipe last night to make 12 cupcakes. I didn't think I'd have nearly enough batter - it was very thin! - but it was the perfect amount. Also, I didn't have buttermilk, only skim, so I used the same measurement and added 1/3Tbsp lemon juice to the milk, let it sit for 10 minutes at room temp, then added it when appropriate based on the recipe. My frosting, though really really good, was a bit "drier" looking than the photo. Overall though, very good!

Reviewed on Sep. 16, 2010 by jaceyd

These are so moist and delicious. I make them all the time; always a hit wherever I take them.

Reviewed on Sep. 16, 2010 by darlingdori

The cake is not a strong chocolate flavor, but is moist. I don't think it is as outstanding as some of these other reviews. It's average, at best.

Reviewed on Sep. 01, 2010 by SueP_Oregon

These are fantastic!!!with the frosting. I also used the frosting I have used with the texas sheet cake. Will definitely make them again and am sending this recipe to all my friends.

Reviewed on Aug. 31, 2010 by emily.gorton

I love the cupcake and the frosting is sooo DELICIOUS... I wold definately make theses again. Andi reccomen making them to try

Reviewed on Jun. 19, 2010 by shankoene

We have made these a couple of times. The cupcake is just OK by itself, but the frosting sends it right over the top. My Canadian husband says the icing reminds him of maple fudge.

Reviewed on Feb. 21, 2010 by kimbo268

My family and I loved these cupcakes....the cake was VERY moist and the icing was awesome. I will certainly be making this recipe again.

Reviewed on Jan. 13, 2010 by CharDau

I haven't tried the cupcake recipe but it is similar to the Texas Sheet Cake recipe and that is one of my favorites. I use this frosting recipe on my Blackberry Jam Cake and it is a winner. This cake and frosting recipe was given to me by my Aunt Rosie and I cherish them.

Reviewed on Aug. 23, 2009 by jThndr2

Re: Texas Chocolate Cupcakes I made these just because they sounded good. When I bake I mostly get it was good but. This time I got a you will be making these again from my wife.They are very good but I was most impressed with the frosting. I will use this in more places than just here.

Reviewed on Jun. 26, 2009 by 711baba

I made this recipe in my Bundt Pan and I didn't

have Buttermilk so I used Sour Cream. The cake

was delicious. Now it is one of my favorite recipes.

The cake is very moist.

Reviewed on Jun. 25, 2009 by KathyMAngeley

Made these for Father's Day. They were very tasty. My grandson helped make these, and maybe he stirred a bit too much, they didn't raise as much as I thought they would. Next time will divide the batter into 22 cupcakes. Even though a bit smaller, everyone loved them!

Reviewed on Jun. 23, 2009 by jatacaha

I made these for Father's Day & they were a huge hit!!

Reviewed on Jun. 23, 2009 by maggie007

I myself dropped the oil by half a cup and added another cup of buttermilk and they were great.

Reviewed on Jun. 22, 2009 by love to bake

I made the cupcakes last week and took them to church. Everyone seemed to think they were really good and moist. They were moist but I didn't think the chocolate was as strong a flavor as what I had hoped for. The cake seemed to pull away from the sides of the paper liners quickly; therefore not looking as appealing.

Reviewed on Jun. 22, 2009 by mom23kids

Wonderful Cupcakes, even better with the frosting... any ideas of lightening up the recipe, wondering if cutting the oil in half and doubling the buttermilk would work... a little oily for our tastes.

Reviewed on Jun. 22, 2009 by bcyclone

I thought the cupcakes were just OK but the brown sugar frosting was delicious. i made a second batch of frosting to freeze into little "fudge bites".

Reviewed on Jun. 16, 2009 by dphelan

This recipe is very good if you add about 1 teaspoon of cinnamon to the batter. Good stuff

Reviewed on Jun. 15, 2009 by mcriley1

 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.  

Reviewed on Jun. 15, 2009 by prausealeene

This Chocolate Cake recipe is a FAVORITE of my aunt's that was passed down as a "Secret Recipe". I have made it and won Judge's Choice and many 1st place ribbons for it. It is great in a bundt pan, freezes well, and is very moist. Remains moist for days. Now I will have to try this icing.

Reviewed on Jun. 15, 2009 by FREDAGABLE

execellent!!!! I have made this recipe for this frosting many times and it is to die for. My mother made it when we were kids in the 50's ...hasn't lost its tempting flavors.

i do add just a little vanilla to the frosting.

loved it as a KID...and still do..freda

Reviewed on Jan. 26, 2009 by bikenviken

I haven't made these but most cake and cupcake recipes can be used interchangeably... so I am sure this one can be too. For a 9x13 pan you generally bake it for 35-40 min. and for 8 or 9 inch round pans 30-35 min. Hope that helps!

Reviewed on Sep. 23, 2008 by Allspice_Mo

These sound wonderful and I am also wondering if it could be baked in sheet cake or round baking pans and if so do you know how long to bake for each. Thanks