Texas Chocolate Cupcakes

Name: Texas Chocolate Cupcakes
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

16 ingredients

3 steps

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

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.