Texas Chocolate Cupcakes

Total Time
Prep 30 mins
Cook 15 mins

"My husband remembers his mother making "little black cupcakes with caramel icing." I never thought caramel icing would taste good on chocolate cucpakes, boy, was I wrong. His mother passed down this recipe to me. It's to die for!" Submitted to Taste of Home by Cathy Bodkins

Ingredients Nutrition


  1. In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradully 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 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 to amber. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes.
Most Helpful

I made these out of the Taste of Home magazine too; they were a huge hit with my four kids. The icing is very sweet and there was a lot of it; the cupcakes themselves were very moist with a very delicate crumb. Next time I make this recipe, I'm going to just put the batter into a greased & floured 9x13 pan -- it will be a great sheet cake.

Soeur Souris April 18, 2007

These cupcakes caught my eye immediately in the TOH magazine. I love caramel and chocolate together. These cupcakes are great... very sweet, so if you don't like sweet cupcakes, skip these. If you do like these, give them a try!

Dine & Dish April 06, 2007