Texas Chocolate Cupcakes
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photo by Dine Dish
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- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup baking cocoa
- 1 cup water
- 1 cup vegetable 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 - 2 1⁄4 cups 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.
Questions & Replies
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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