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Texas Chocolate Cupcakes Recipe

Texas Chocolate Cupcakes Recipe photo by Taste of Home

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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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Texas Chocolate Cupcakes Recipe

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

Yield: 24 Servings

30 15 45

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 canola 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 bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil. Gradually add to dry ingredients and mix well. Combine the 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 inserted near the center 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 until smooth. Frost cupcakes. Yield: 2 dozen.

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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Reviews for Texas Chocolate Cupcakes

Texas Chocolate Cupcakes

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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.

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