I think most people are familiar with Texas sheet cakes by now. If you’re not, you should be! These Texas chocolate cupcakes use the same technique for the batter and are every bit as moist and delectable as their sheet cake cousin.
I was intrigued when I saw that the concept for the Texas sheet cake had been applied to cupcakes and wondered if the smaller cupcakes would turn out to be as irresistible as their counterpart. The answer was absolutely “yes!” Since I am a major chocoholic, I also wondered if the caramel frosting would measure up to the chocolate frosting that is normally used to finish off the sheet cake. Once again, the answer was “yes” as it turned out to be a fabulous combo.
The cupcake is wonderfully moist with its familiar Texas sheet cake texture, and the caramel frosting complements it in the best way possible. Chocolate and caramel, anyone?
One year ago: Banana Walnut Muffins
Texas Chocolate Cupcakes
Ingredients for Cupcakes
- 2 cups flour
- 2 cups sugar
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup unsweetened baking cocoa
- 1 cup water
- 1 cup canola oil
- 1/2 cup butter, cubed
- 2 eggs
- 1/3 cup buttermilk
- 1 tsp. vanilla extract
Ingredients for Caramel Icing
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup milk
- 2 to 2-1/4 cups confectioners’ sugar
Directions for Cupcakes
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).
Fill 24 paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean with tender crumb clinging. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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. Yield: 2 dozen.
Source: A recipe from the Taste of Home