Texas Chocolate Cupcakes

Teresa Ambra

Texas Chocolate Cupcakes are Texas BIG in flavor! These chocolate cupcakes have a homemade caramel frosting on top that's out of this world. Rich, decadent and heavenly, these cupcakes are perfect for tailgating parties, potlucks, Backyard Barbecues, birthdays or anytime you want to enjoy a sweet treat. Prepare to drool over every bite.

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Prep Time 30

Cook Time 30

Total Time 1

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 354 kcal

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

NOTE: When I made the icing, it was too dry a mixture even with using only one cup of powdered sugar. I recommend an additional three to four tablespoons half and half (or more if needed) with the 2 cups powdered sugar to get the icing of spreading consistency.

Recipe adapted from Taste of Home.

Nutrition

Calories: 354kcalCarbohydrates: 45gProtein: 2gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 41mgSodium: 179mgPotassium: 70mgFiber: 1gSugar: 36gVitamin A: 318IUVitamin C: 0.1mgCalcium: 35mgIron: 1mg

Keyword cake, caramel, chocolate, cupcakes, dessert, Texas

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