Desserts:

Texas Chocolate Cupcakes

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Ingredients

2 cups flour
2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup baking cocoa
1 cup water
1 cup vegetable 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 confectioner's sugar

Instructions

In a large mixing bowl, combine flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to boil. Gradually add to dry ingredients, mix well. Combine eggs, butter, milk and vanilla. Gradually add to batter and mix well. (Batter will be very thin.) Fill paper lined muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Cool for 1/2 hour. For icing, in heavy saucepan, combine brown sugar, butter and milk. Cook over low heat until sugar is dissolved, stirring while sugar is dissolving. Increase to medium heat. Do not stir. Cook for 3-6 minutes or until bubbles form in center. Remove and cool. Beat in confectioner's sugar. Spread over cooled upcakes.

Nancy Abell, Geneseo