This recipe is compliments of my friend Stephanie! Now I'm not a big chocolate fan, nor do I really care for carmel, but this puppies were AMAZINAG! Try them!!
Ingredients
2 cups 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
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 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.
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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