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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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My husband remembers his mother making little black cupcakes with caramel icing. I never thought about putting caramel icing on chocolate cupcakes, but boy, was I wrong. His mother passed down this recipe to me. It's to die for! âCathy Bodkins, Dayton, Virginia Ingredients:
2 cups king arthur unbleached 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 eggs |
1/3 cup buttermilk |
1 teaspoon vanilla extract |
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:
1. 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. Fill 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. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. 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. Yield: 2 dozen.
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