Texas Chocolate Cupcakes
photo by Dine Dish
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 473.18 ml flour
- 473.18 ml sugar
- 4.92 ml salt
- 2.46 ml baking soda
- 59.14 ml baking cocoa
- 236.59 ml water
- 236.59 ml vegetable oil
- 118.29 ml butter, cubed
- 2 eggs
- 78.78 ml buttermilk
- 4.92 ml vanilla extract
-
Caramel Icing
- 236.59 ml packed brown sugar
- 118.29 ml butter, cubed
- 59.14 ml milk
- 473.18-532.32 ml confectioners' sugar
directions
- 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).
- 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.
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Courtly
United States