Texas Chocolate Cupcakes Recipe
- 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
- 1. 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).
- 2. 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.
- 3. 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.
1 each: 335 calories, 17g fat (6g saturated fat), 39mg cholesterol, 216mg sodium, 44g carbohydrate (35g sugars, 0 fiber), 2g protein.
Reviews for Texas Chocolate Cupcakes
"They were delicious! When you make the caramel icing on the stove, make sure that you don't put the temperature too high, then your caramel will burn. You can't pipe this recipe, well I wanted too but it was to thin to pipe. I wanted to dye it blue, but I realized it was caramel icing. It tastes great! You should really try them!"
"I just made these for my husband who loves Caramel anything - cupcakes were moist but the frosting was the best - and for sure use paper liners -"
"What can I say but WOW.... this is in my top 5 cup-cake recipes. It has an excellent taste and the consistency is perfect. When I made the first batch the chocolate was maybe just not as strong as desired but it was still excellent. For the other batches I added an extra 1/8 cup of cocoa and these were a tad stronger and everyone likes these better. I did not use the mentioned frosting and the cup-cakes were sprinkled with chopped walnuts before baking and they turned out fantastic ..... this is an EXCELLENT recipe and it is highly recommended... enjoy ..."
"Cupcakes did not have a strong chocolate taste. to greasy and the frosty was good but to sweet."
"These taste good but you definitely need to use paper liners in the muffin cups because the cakes stick really badly"
"I could not believe the puddle of oil/butter that was in the bottom of each muffin cup after baking and removing from tin. I didn't think at the time , how much I was putting in. Will not make this recipe again. It tells me I must add a rating . I'll add 1 for the frosting."
"Oh. My. Gooooodness! The aroma out of the oven from these chocolate cupcakes will make you crazy and then you pile on the caramel frosting. Have mercy!!"
"very tasty easy to make"
"My mother made this, soooooo this just might be "Florida Chocolate Cupcakes" or maybe just Awsome Chocolate Cupcakes!!!!"
"I made these with high hopes that they'd be outstanding and they are pretty good, but like some others mentioned, the chocolate flavor wasn't strong enough. Also, I found them to be too oily. The frosting was quite good....like someone else did, I cooked the mixture too long, and also had a few tiny bits of hard dark sugar because there was a spot on the bottom of the pan where it had begun to over-carmelize. When it had cooled it was too stiff after adding the powdered sugar, but I added just a little more milk and beat it well....it came out just fine. All in all, they were tasty."
"This was an fabulous recipe! The first time I made it, I thought that the cupcake did not have enough chocolate flavor, so the second time around, I used Hershey's Special Dark Cocoa to get more chocolate flavor and they were perfect. The frosting is different than the usual, everyone who I have made them for loved them."
"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."
"The cake is moist and the frosting delicious! I brought them to work and they were gone fast!"
"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."
"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!"
"Love the moist and dense cake! The frosting is delicious!"
"Best cupcake ever! thank you so much, everytime I make them all my friends fall in love with me."
"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."
"Served to guests and got the response "These are the best cupcakes ever!" I absolutely agree."
"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!"
"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."
"The frosting was delicious!"
"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!"
"These are so moist and delicious. I make them all the time; always a hit wherever I take them."
"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."
"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."
"I love the cupcake and the frosting is sooo DELICIOUS... I wold definately make theses again. Andi reccomen making them to try"
"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."
"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."
"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."
"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!"
"I made these for Father's Day & they were a huge hit!!"
"I myself dropped the oil by half a cup and added another cup of buttermilk and they were great."
"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."
"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."
"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"."
"This recipe is very good if you add about 1 teaspoon of cinnamon to the batter. Good stuff"
"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."
"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"
"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!"
"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"