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Texas Chocolate Cupcakes Recipe
Texas Chocolate Cupcakes Recipe photo by Taste of Home

Texas Chocolate Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 24 servings

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

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.

Directions

  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.
Originally published as Texas Chocolate Cupcakes in Taste of Home April/May 2007, p31

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.

Reviews for Texas Chocolate Cupcakes

AVERAGE RATING
   (62)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (6)
3 Star
 (6)
2 Star
 (2)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Mar. 3, 2014

Cupcakes did not have a strong chocolate taste. to greasy and the frosty was good but to sweet.

MY REVIEW
Reviewed Jan. 8, 2014

I found this recipe yesterday and made it for dessert. I found the cupcake very good but the frosting was the best I've ever made. I will make again but maybe try using the recipe as a cake.

MY REVIEW
Reviewed Sep. 23, 2013

These taste good but you definitely need to use paper liners in the muffin cups because the cakes stick really badly

MY REVIEW
Reviewed Sep. 12, 2013

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.

MY REVIEW
Reviewed Sep. 12, 2013

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!!

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