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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
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Nutritional Facts 1 serving (1 each) equals 335 calories, 17 g fat (6 g saturated fat), 39 mg cholesterol, 216 mg sodium, 44 g carbohydrate, trace fiber, 2 g protein.
Originally published as Texas Chocolate Cupcakes in Taste of Home April/May 2007, p31
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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
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