Ingredients
2 cups all-purpose flour2 cups sugar1 teaspoon salt1/2 teaspoon baking soda1/4 cup baking cocoa1 cup water1 cup canola oil1/2 cup butter, cubed2 large eggs, room temperature1/3 cup buttermilk1 teaspoon vanilla extractCARAMEL ICING:1 cup packed brown sugar1/2 cup butter, cubed1/4 cup whole milk2 to 2-1/4 cups confectioners’ sugar
Preparation
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 in 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.
