Texas Chocolate Cupcakes
I was scrolling through one of my old Taste of Home cookbooks and found this scrumptious looking recipe. Usually chocolate cupcakes have chocolate icing on top, but this one had a caramelized icing instead. I thought I would give Texas Chocolate Cupcakes a try and I’m so glad I did. These cupcakes were absolutely wonderful.
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I wanted to make a meal for some friends who go to church with us and also live in our neighborhood. She recently had hip replacement surgery so I offered to bring them a meal the day she got out of the hospital. (That ended up being the same day as surgery!) I made up a Pork Chop Supper (one of my go-to recipes for taking meals to others), Rapid Rise Italian Herb Bread (I think I’ve baked hundreds of loaves of this bread over the past 25-years–and that’s no exaggeration!) I also made a Zesty Gazpacho Salad and these Texas Chocolate Cupcakes.
That ended up being a pretty easy meal for me to prepare. My husband tossed the bread ingredients in the breadmaker. And I baked up the cupcakes and made the salad earlier in the day. Once they let me know they were home, I started preparing the meat with potatoes and carrots. She texted back later that night that they LOVED everything!
The only thing I will say about making these cupcakes is be careful with the frosting. I didn’t use all of the powdered sugar in the recipe, and it probably could have used even less than I included. You want to be able to spread the icing, so it can’t be too thick. Caramelized icing ends up becoming fudge-like in consistency so it’s hard to spread if you use too much sugar. Start with less and you won’t have any problem!
Texas Chocolate Cupcakes are terrific for birthdays, special occasions, potlucks, tailgating parties, picnics or just because! The combination of chocolate with caramel is fantastic. You won’t be able to stay out of them. 🙂
Texas Chocolate Cupcakes are certainly very scrumptious.
Chocolate Cupcakes with a caramel frosting is definitely spectacular!
If you have a sweet tooth, Texas Chocolate Cupcakes are the cure!
These cupcakes are fantastic for any kind of party or get-together.
Here’s what I did.
I used these ingredients for the cupcakes.
Line two dozen muffin tins with paper liners; set aside. Place unbleached all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking soda and salt.
Stir ingredients well to combine; set aside.
In a medium saucepan over medium heat, add butter, oil and cocoa.
Add half-and-half and stir until well-combined.
Bring ingredients to a boil.
Remove from heat. Transfer mixture to a mixing bowl.
Gradually add flour mixture to chocolate mixture.
Whisk until well-combined.
Place eggs in a small mixing bowl; add buttermilk.
Add pure vanilla extract.
Whisk ingredients to combine.
Add egg mixture to chocolate mixture in bowl.
Whisk eggs into chocolate mixture and combine well.
Spoon cupcake mixture into paper liners about three-fourths full.
Bake at 350 degrees for 15-20 minutes, until a toothpick inserted in center comes out clean.
Allow cupcakes to cool in pan 10 minutes before transferring to wire racks to cool completely.
I used these ingredients for the caramel icing.
Place butter, brown sugar and half-and-half in a medium saucepan over low heat.
Continue stirring and cooking until butter is melted and sugar is dissolved.
Increase heat to medium and bring to a boil. DO NOT STIR!
Boil 3-6 minutes without stirring until bubbles appear in the center of the pot. The mixture will thicken and turn amber in color.
Transfer mixture to a mixing bowl and allow to cool until room temperature (about 30 minutes).
Add about one cup of powdered sugar to start.
Mix with an electric mixer.
Add remaining half-and-half and as much powdered sugar as necessary to get a smooth spreading consistency. Be careful not to add too much sugar!
If the mixture seems too thick, add half-and-half until it gets to an easily spreadable consistency. I probably could have added a little more half-and-half as the icing thickened while it set out.
Spread icing on cupcakes. I should have thinned out the icing a little more.
Frost all of the cupcakes.
Texas Chocolate Cupcakes are a different take on regular Chocolate Cupcakes. These have a luscious caramel frosting instead of chocolate.
These cupcakes are rich, decadent and so swoon-worthy!
Texas Chocolate Cupcakes are perfect for any event!
Give these Chocolate Cupcakes a try for your next tailgating party, Backyard Barbecue or Family Reunion.
Here’s the recipe.
TEXAS CHOCOLATE CUPCAKES
(Recipe adapted from Taste of Home, Annual Recipes, 2008, pg. 141)
Texas Chocolate Cupcakes
Equipment
- 2 12-tin regular-sized muffin tins
- 24 paper muffin liners
- 2 medium saucepans
- 2 large mixing bowls
- 1 small mixing bowl
- 1 whisk
- 1 wooden spoon or rubber spatula
- 2 wire cooling racks
- measuring cups
- measuring spoons
- 1 table knife or spreader for the icing
Ingredients
CHOCOLATE CUPCAKES:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 2 cups granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 cup cocoa
- 1 cup half-and-half
- 1 cup vegetable oil or avocado oil
- 1/2 cup salted butter cubed
- 2 large eggs
- 1/3 cup buttermilk
- 1 tsp. pure vanilla extract
CARAMEL ICING:
- 1 cup light brown sugar packed
- 1/2 cup salted butter cubed
- 1/2 cup half-and-half divided use (or more as needed)
- 2 cups powdered sugar (confectioners' sugar) (see note below)
Instructions
CHOCOLATE CUPCAKES:
- Preheat oven to 350°.
- Line two dozen muffin tins with paper liners; set aside.
- In a large mixing bowl, combine flour, sugar, salt and baking soda; set aside.
- In a medium saucepan over medium heat, bring cocoa, oil, half-and-half and butter to a boil.
- Remove pan from heat.
- Gradually stir in dry ingredients and whisk until well-combined.
- In another bowl, combine eggs, buttermilk and vanilla.
- Gradually add the egg mixture to the batter and mix well to combine.
- (Batter will be very thin).
- Fill paper-lined muffin cups about three-fourths full.
- Bake at 350° for 15-20 minutes, or until a toothpick inserted in center comes out clean.
- Cool cupcakes in pans for 10 minutes before removing to wire racks to cool completely.
- Ice cupcakes with Caramel Icing.
CARAMEL ICING:
- In a heavy saucepan, over low heat, combine the brown sugar, butter and ¼ cup half-and-half.
- Cook and stir constantly over low heat until sugar is dissolved and butter is melted.
- Increase heat to medium.
- Do not stir.
- Boil and cook for 3-6 minutes or until bubbles form in the center of mixture and the mixture thickens and the syrup turns amber in color.
- Remove saucepan from heat.
- Allow mixture to cool in pan until it stops boiling (a couple of minutes).
- Transfer mixture in saucepan to a large mixing bowl.
- Allow mixture to cool to room temperature.
- (This will take about 30 minutes).
- Gradually beat in powdered sugar and remaining ¼ cup half and half until well mixed and icing is of spreading consistency.
- If mixture seems too thick, add a teaspoon of half-and-half until you reach spreading consistency.
- Spread about one to two tablespoons of Caramel Icing over top of each, cooled cupcake.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Texas Chocolate Cupcakes are great for birthday parties and potlucks.
Chocolate and caramel go so well together!
Prepare to drool over these delectable cupcakes.
Texas Chocolate Cupcakes are Texas BIG in flavor! 🙂
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