Texas Chocolate Cupcakes


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


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