Name: Texas Chocolate Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 2 cups all-purpose flour -; 2 cups sugar -; 1 teaspoon salt -; 1/2 teaspoon baking soda -; 1/4 cup baking cocoa -; 1 cup water -; 1 cup canola oil -; 1/2 cup butter, cubed -; 2 large eggs, room temperature -; 1/3 cup buttermilk -; 1 teaspoon vanilla extract -; CARAMEL ICING: -; 1 cup packed brown sugar -; 1/2 cup butter, cubed -; 1/4 cup whole milk -; 2 to 2-1/4 cups confectioners' sugar -

Ingredients for - Texas Chocolate Cupcakes

1. 2 cups all-purpose flour

2. 2 cups sugar

3. 1 teaspoon salt

4. 1/2 teaspoon baking soda

5. 1/4 cup baking cocoa

6. 1 cup water

7. 1 cup canola oil

8. 1/2 cup butter, cubed

9. 2 large eggs, room temperature

10. 1/3 cup buttermilk

11. 1 teaspoon vanilla extract

12. CARAMEL ICING:

13. 1 cup packed brown sugar

14. 1/2 cup butter, cubed

15. 1/4 cup whole milk

16. 2 to 2-1/4 cups confectioners' sugar

How to cook deliciously - Texas Chocolate Cupcakes

1 . Stage

In a large bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil. Gradually add to dry ingredients and mix well. Combine the eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).

2 . Stage

Fill 24 paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3 . Stage

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 amber. Remove from the heat; transfer to a small bowl. Cool to room temperature. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.