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Texas Chocolate Cupcakes

 Texas Chocolate Cupcakes
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
24 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 2 to 2-1/4 cups confectioners' sugar


  • 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

2 of 2

Texas Chocolate Cupcakes (continued)

Directions (continued)

  • 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.