TEXAS CHOCOLATE CUPCAKES

 

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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
  • CARAMEL ICING
  • 1 cup brown sugar, packed
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 2 1/4 cups confectioner's 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; gradually add to batter and mix (batter will be very thin).
  • Fill paper lined muffin cups 3/4 way full. Bake at 350 degrees 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 and transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioner's sugar. Spread over cupcakes.

Notes

Categories: Cupcakes  Frosting 
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