Ingredients
-
2
-
2
-
1
-
1/2
-
1/4
-
1
-
1
-
1/2
-
2
-
1/3
-
1
-
-
1
-
1/2
-
1/4
Directions
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, 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 9×13 pan — it will be a great sheet cake
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Steps
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1
Done
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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
Done
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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
Done
|
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. |
