TEXAS CHOCOLATE CUPCAKES
"My husband remembers his mother making "little black cupcakes with caramel icing." I never thought caramel icing would taste good on chocolate cucpakes, boy, was I wrong. His mother passed down this recipe to me. It's to die for!" Submitted to Taste of Home by Cathy Bodkins
Provided by Courtly
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 335.6, Fat 17.5, SaturatedFat 6.3, Cholesterol 38.5, Sodium 192.5, Carbohydrate 44.3, Fiber 0.6, Sugar 35.5, Protein 2
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