Homemade Chocolate Cupcakes With Caramel Frosting. Made from scratch, soft and moist cupcakes with a creamy, tasty frosting.
So very yummy for a holiday treat.
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup plus 2 Tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup salted butter
- 3 1/2 cups brown sugar
- 1 5 oz. can evaporated milk
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
Preheat the oven to 350°.
Line a 12-cup muffin tin with paper or foil liners.
In a small saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, combine the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth.
Add the egg and beat until well mixed. Add the buttermilk and vanilla and beat until smooth. Pour the batter into the lined muffin tins, filling them about three-fourths full.
Bake the cupcakes for about 25 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
In a large saucepan, melt butter, brown sugar, evaporated milk, and salt. Bring it to a boil over medium heat. Once it is at a rolling boil, boil for about 5 to 8 minutes, or until desired consistency is obtained. Stirring occasionally. Remove from heat. Add the vanilla and stir.
Let cool and frost cupcakes with a spoon or using a piping bag.